Step 1

Preheat oven to 425F.

Step 2

In a small bowl, whisk together creme fraiche, 1/2 teaspoon salt, 2 tablespoons olive oil, 1 teaspoon of horseradish, dijon, 1/4 teaspoon pepper and garlic. Taste and add additional horseradish if desired. Transfer to a jar and refrigerate until needed. Horseradish cream may keep for up to three days.

Step 3

Rub the beef filet all over with olive oil. Sprinkle all over with remaining 1 1/2 teaspoons of salt and 3/4 teaspoon black pepper. Heat a large cast iron skillet on high until nearly smoking. Sear the beef filet all over until it gets a nice brown crust. It should take a about a minute per side.

Step 4

Slide the skillet into the oven and roast the beef for about about 10 – 12 minutes. Start checking after 5 minutes with a probe meat thermometer. Remove from oven when the thermometer reads 130F. This may seem low, but the beef will keep cooking as it cools. Do not over cook!

Step 5

If you are serving the beef hot, let rest for 10 minutes, then slice and serve with horseradish cream.

Step 6

If you are serving the beef later, at room temperature, cool the beef completely on the counter. Then cover in plastic and refrigerate until 30 minutes before serving. Bring the filet out of the fridge and allow to come to room temperature. Slice in 1/4 to 1/2 inch rounds, arrange on a platter and serve with horseradish cream on the side and a sprinkling of chive blossoms.