Get ready to indulge in a delicious dinner with this super-quick and flavor-packed recipe for Blackstone Filet Mignon! This steak is tender and juicy and elevated by the rich flavor of a homemade horseradish cream sauce. Cooked to perfection on a flat top griddle, this meal is sure to impress your family and guests.
If there is a time when serving steak is a bad idea, I don't know when it is.
From steak and mushrooms to Blackstone griddle steak, seared flank steak, and air fryer steak bites, my family is always happy when they know that steak is on the menu.
Of course, there is one cut of steak that just screams special occasion. When I want to wow my family and friends, filet mignon is always a great option.
Once you make filet mignon on the Blackstone griddle, you may never want to make it any other way. The tender steak and the creamy horseradish sauce pair together perfectly.
Give this steak recipe a try - I think you will love it as much as I do!
- Filet Mignon: Filet is the most tender cut of steak available, known for its mild flavor and buttery texture. It is cut from the tenderloin, a muscle that doesn't get worked very hard. This results in a tender cut of meat that has less marbling than cuts like ribeyes.
- Salt: I like to use sea salt when making filet on the Blackstone. You can use your favorite salt, such as kosher salt. I recommend using one teaspoon of salt per pound of steak.
- Pepper: Peppercorns add a nice spicy flavor to the steak. I like to use freshly ground peppercorns, but you can also use pre-ground pepper if that is what you have.
- Sour Cream: Full-fat sour cream will give the best taste and texture to the horseradish cream.
- Horseradish: Prepared horseradish is a condiment made from grated horseradish root and vinegar. Don't confuse it with the horseradish sauce you find in a jar.
- Seasonings: I finish off my horseradish cream with salt and pepper. You could also add some other seasonings, such as garlic powder, onion powder, or paprika.
Step by Step
For full instructions for cooking filet mignon on the Blackstone, see the recipe card at the end of the post.
Allow the steaks to rest for 5-10 minutes before serving with the horseradish cream.
- Before cooking filet mignon on the Blackstone griddle, remove your steak from the refrigerator for about an hour to bring it to room temperature - this will ensure even cooking throughout.
- Generously season your steak with salt and pepper or steak seasoning of your choice - experiment with flavors to find what you like best!
- If you have time, salt the steak for at least one hour or up to overnight before cooking. This allows the salt to penetrate the steak fibers, giving it more flavor and helping it to be juicier..
- If you are cooking multiple steaks on a Blackstone, be sure not to overcrowd the griddle as this will cause them to steam and won't give you a good sear on the outside.
- Remove the steaks from heat, cover with foil, and allow them to rest for 5 minutes before serving – this allows time for the juices to redistribute throughout each piece for maximum juiciness and flavor! I like to pull my filet off the Blackstone griddle when it is 5° F below my desired temperature.
- If you are cooking your steak beyond medium-rare, cook the steak at high heat for a few minutes on each side, then reduce the heat and cook until desired doneness is reached.
Blackstone griddle filet mignon is always the star of the show, but the right side dishes can really elevate the meal.
Serve these tenderloin steaks with a green salad, Blackstone smashed potatoes, griddle asparagus, or Blackstone potatoes.
Crockpot mashed potatoes, slow cooker polenta, creamed spinach with cream cheese, and Instant Pot green beans also pair beautifully.
If you don’t care for horseradish, serve this steak with compound butter. I especially like garlic butter with this recipe.
Are steaks good on a Blackstone flat-top grill?
Yes! Steaks are perfect for a Blackstone flat-top grill. The high heat of the griddle helps to get a good crust on the outside and helps keep the steak juicy and tender inside.
How hot should my Blackstone Griddle be to cook a steak?
Preheat your Blackstone Griddle to medium-high heat (approximately 400°F) before adding oil or butter; this will help create a nice sear without burning your steak.
Once heated, reduce heat slightly if needed - keeping an eye on the temperature is key to getting evenly cooked and perfectly seared steaks each time!
What are the advantages of a griddle for cooking steak?
Griddles provide an even cooking surface that can allow for more consistent results than a regular skillet or grill. Additionally, since the griddle is flat and wide, you can cook multiple steaks at once without overcrowding them - which helps ensure that each steak gets evenly cooked! Finally, it's easy to control the heat when using a griddle, so you can cook your steaks to the perfect doneness every time.
Can I make this recipe without a flat top grill?
Yes, I recommend using a cast iron skillet on the stove, cooking on your grill, or using a Ninja Foodi Grill. Make sure you have a meat thermometer handy to ensure you reach your ideal internal temperature.
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- Blackstone griddle
- Griddle Spatula
- Instant read meat thermometer (To ensure the beef is the desired temp.)
More Blackstone Recipes to Try
- For a hearty weeknight meal that is sure to delight, give this Chicken Philly a try.
- Blackstone teriyaki chicken is quick to make and so delicious my family asks me to make it again and again. It is one of my family’s favorite Blackstone griddle recipes.
- Take your taste buds on a mouth-watering journey with this deliciously crispy Blackstone chicken fried rice.
- Get ready to tantalize your taste buds with this Blackstone stir fry recipe. It is a delicious and flavorful combination of fresh ingredients and sauces that will be sure to make your dinner a hit!
Blackstone Filet Mignon
- Blackstone Griddle
- 16 ounces filet mignon
- 1 teaspoon sea salt
- ¾ teaspoon freshly ground mixed peppercorns
- ½ cup sour cream
- ¼ cup prepared horseradish
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- Pat your steaks dry with clean paper towels and season them on all sides with salt and pepper.
- Let sit at room temperature for 1 hour or refrigerate overnight. (Optional; you can proceed with the recipe immediately if desired.
- While the steaks are tempering, whisk together the sour cream, horseradish, salt, and pepper. Refrigerate until ready to serve.
- Oil your griddle and preheat to medium-high.
- Add the filets and cook for 3 minutes. Flip and cook for another 3 minutes for medium-rare.
- Allow the steaks to rest for 5 to 10 minutes before serving with the horseradish cream.
- Store leftovers in an airtight container in the refrigerator for up to three days.
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