Seared Filet Bites with Horseradish Sauce

Thin slices of grass-fed filet mignon, seared in cast iron and topped with a bright, creamy horseradish sauce, make an appetizer that feels special without much effort. Rosemary and a final pinch of kosher salt finish each bite. Naturally gluten-free and Whole30 friendly, they suit holiday spreads and dinner parties alike.

Total Time: 30 minutes

Servings: 8

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Seared Filet Bites Ingredients

Filet:

• 4 5-ounce Pre grass-fed filet mignon steaks

• 2 tablespoons olive oil

• Kosher salt, to taste

• Black pepper, to taste

• 1 sprig of rosemary, leaves finely chopped

Horseradish Sauce:

• ½ cup avocado oil mayonnaise

• 2 tablespoons freshly grated horseradish

• 1 teaspoon distilled white vinegar

• ½ lemon, juiced

• Salt, to taste

Instructions:

1. Combine mayonnaise, horseradish, vinegar, lemon juice, and salt in a small bowl. Stir and refrigerate until ready to use.

2. Heat a cast-iron skillet over medium-high heat. Coat filets in olive oil and season generously with salt and pepper. (Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.)

3. Sear filets 5 to 6 minutes per side, until internal temperature reaches 125-130º F for medium-rare. (Why: internal temperature is the only reliable indicator of doneness.)

4. Transfer filets to a plate, tent with foil, and rest at least 10 minutes. (Why: resting allows juices to redistribute, keeping the meat moist.)

5. Slice filets thinly against the grain. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

6. Arrange seared filet bites flat on a platter or thread onto small wooden skewers.

7. Top each with a small dollop of horseradish sauce, garnish with rosemary, and finish with a sprinkle of kosher salt.