This post may contain affiliate links which help support Girls Can Grill.
Add a little zest and tons of flavor to your filet mignon steaks by rubbing them with a fresh horseradish crust before you grill them.
Save this BBQ Tip
Enter your email, and I’ll send this link directly to your inbox. Plus, you’ll get new BBQ recipes and tips weekly.
Table of Contents
What is horseradish?
Horseradish is a root that’s known for it’s spicy, pungent flavor. It’s not spicy like a chile pepper. The spice is what you taste in wasabi or spicy mustard. It’s the kind that burns your nose more than your tongue.
You can buy fresh horseradish root in the produce section of some grocery stores or Asian markets.
To use fresh horseradish, remove the peel and then grate it or chop it into pieces and pulse it in a food process or blender.
You can also buy prepared horseradish in a jar. It’s usually found in the deli meats and cheeses section. Sometimes you can also find it near the mayonnaise.
Prepared horseradish varies greatly in flavor and heat intensity. I find the ones in the refrigerator section are more natural and more pungent. The ones in the mayo aisle tend to be milder and sweeter.
This recipe includes an herbaceous mixture of horseradish and fresh herbs that gets rubbed on the side of each steak. It adds such a great pop of flavor.
Ingredients
- Beef Filet Mignon Steaks: These are thick circular steaks cut from the beef tenderloin.
- Olive Oil or Canola Oil
- Kosher Salt and Black Pepper
- Salted Butter
- Garlic Powder
Horseradish Crust Ingredients
- Horseradish: Freshly grated or prepared
- Garlic: Freshly minced cloves
- Fresh Thyme
- Fresh Rosemary
- Fresh Parsley
- Olive Oil
- Red Wine Vinegar
- Worcestershire Sauce
- Sugar: This is optional. You can leave it out if you want to keep this keto. The sugar balances the umami and acid.
See the full recipe card below for servings and a full list of ingredients.
How to cook horseradish crusted steaks
Heat your grill to medium-high heat with a direct heat zone. Brush the grill grates with oil. You can also spray them with non-stick spray. Just use short bursts because it’s very flammable.
- STEP ONE: Remove the steaks from the packaging. Pat dry with paper towels. Rub the filets with 2 tablespoons oil. Season steaks with salt and pepper.
- STEP TWO: To make the horseradish mixture, combine the horseradish, garlic and herbs in a food processor or blender. Pulse to coarsely chop all of the ingredients. Add 1 tablespoon olive oil, red wine vinegar, Worcestershire sauce and sugar, and pulse to combine.
- STEP THREE: Press horseradish crust on the sides of the steaks. Don’t add it to the tops of steaks. Let rest on the counter at room temperature for 30-60 minutes.
- STEP FOUR: Place steaks on the hot grill grates. Grill for 4 minutes. Rotate 1/4 turn to create grill marks. Grill 2 more minutes. Flip. Grill 4 more minutes for medium-rare. If you like a more well degree of doneness, cook them a little longer.
PRO TIP: Cooking filet steaks to a medium-rare temp guarantees a tender bite. To test your meat temp, use a digital meat thermometer.
- STEP FIVE: While the steaks are cooking, combine the butter and garlic powder in a small bowl. Add 1/4 of the butter onto each filet in the final minute. Let rest 10 minutes and serve.
How to serve horseradish crusted steaks
For the best results, let the steaks rest for a couple of minutes. You can cover them loosely with aluminum foil to help keep them warm.
Then, sprinkle with a pinch of sea salt and serve with your favorite sides. I like serving them with mashed potatoes, pasta or rice, and a fresh salad.
Storage
Store leftover steak in an airtight container in the refrigerator for 3-4 days. You can reheat it int he microwave. Leftover steak can also be frozen, but the horseradish will lose its zip over time.
GCG Pro Pitmaster Tips
- For the most vibrant flavor, use freshly grated horseradish and fresh herbs
- Only rub the horseradish crust on the edges of the steak
- Use a meat thermometer to grill your steaks to your preferred doneness
Frequently Asked Questions
Horseradish pairs well with beef, pork, lamb, seafood and poultry.
Yes. Horseradish sauce is usually horseradish mixed with mayonnaise and sour cream. Regular horseradish is usually just freshly grated horseradish.
Yes. Fresh horseradish should be refrigerated to keep it fresh. Jarred horseradish can be stored in the refrigerator for 3-4 months after you open it.
Yes. Add oil to a cast iron skillet and heat over high heat to about 500F degrees. Add the steaks to the skillet and cook for about 4 minutes per side.
More filet mignon recipes
Newest Recipes
Want even more great grilling recipes and tips? Subscribe to my newsletter and follow me on Facebook, Instagram and TikTok for my latest grilling adventures. If you make a recipe, please leave a comment and rating below.
Save this BBQ Tip
Enter your email, and I’ll send this link directly to your inbox. Plus, you’ll get new BBQ recipes and tips weekly.
Grilled Horseradish Crusted Filet Mignon Steak
Ingredients
- 4 beef tenderloin filet steaks
- 2 tbsp olive oil or canola oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
Horseradish Rub
- 1/4 cup horseradish, fresh or prepared
- 8 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary leaves
- 2 tbsp fresh parsley leaves
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tsps Worcestershire sauce
- 1/2 tsp sugar, optional
Garlic Butter
- 3 tbsp salted butter, softened
- 1/4 tsp garlic powder
Instructions
- Heat Grill: Heat the grill to medium-high heat. Brush the grates with oil.
- Season: Rub the filets with 2 tablespoons olive oil, salt and pepper.4 beef tenderloin filet steaks, 2 tbsp olive oil or canola oil, 1 tsp kosher salt, 1 tsp ground black pepper
- Make Horseradish Rub: In a food chopper, combine the horseradish, garlic and herbs. Pulse to coarsely chop all of the ingredients. Add 1 tablespoon olive oil, red wine vinegar, Worcestershire sauce and sugar, and pulse to combine.1/4 cup horseradish, 8 cloves garlic, 2 tbsp fresh thyme leaves, 2 tbsp fresh rosemary leaves, 2 tbsp fresh parsley leaves, 1 tbsp olive oil, 1 tbsp red wine vinegar, 2 tsps Worcestershire sauce, 1/2 tsp sugar
- Rub: Spread the mixture onto the edges of each filet, and let rest on the counter for 30-60 minutes.
- Grill: Grill the filet steaks for 4 minutes. Rotate 1/4 turn to create grill marks. Grill 2 more minutes. Flip grill 4 more minutes for medium-rare or longer for more well done.
- Baste: While the steaks are cooking, combine the butter and garlic powder. Add 1/4 of the butter onto each filet in the final minute. Let rest 10 minutes and serve.3 tbsp salted butter, 1/4 tsp garlic powder
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.