- 2 (4 oz) petite filet mignons, or 1 (8 oz) fillet, 3/4 to 1-inch thick
- sea salt and freshly ground pepper
- 1/4 cup sour cream
- 1 Tbsp grated peeled freshly grated horseradish, or prepared horseradish
- 1 Tbsp fresh lemon juice, divided
- 2 tsp chopped fresh chives, divided
- 4 tsp olive oil, divided
- 2 Tbsp butter
- 1 medium (5 oz) zucchini, shaved into ribbons using a vegetable peeler
- 1/4 cup shaved fresh fennel
- 1/4 cup (1 oz) shaved Pecorino Romano or Parmigiano-Reggiano cheese
- Season the steaks generously with salt and pepper and let sit at room temperature 1 hour.
- Meanwhile, make the sauce: in a small bowl, combine the sour cream, horseradish, 1-1/2 teaspoons of the lemon juice, and 1/2 teaspoon of the chives. Season with 1/8 teaspoon pepper.
- Heat a dry medium skillet, preferably cast-iron, over medium-high, then add 1 teaspoon of the oil. As soon as the oil is smoking, cook the steaks, turning every 1-1/2 to 2 minutes, until a deep brown crust forms, 8 to 10 minutes. Reduce the heat to medium and add the butter. Tilt the pan toward you so the butter pools on one side, then use a large spoon to continually baste the steaks with the butter. Continue until the butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer the meat to a cutting board and let it rest 10 minutes. (A medium-rare steak should reach an internal temperature of 120°F to 125°F). Add any collected juices from the meat to the brown butter, then keep the butter warm.
- In a medium bowl, combine the zucchini, fennel, and Pecorino with the remaining 1-1/2 teaspoons lemon juice, the remaining 3 teaspoons olive oil, the remaining 1-1/2 teaspoon chives, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine.
- Transfer the steaks to dinner plates, spoon the browned butter over the steaks, and sprinkle the dish with salt and pepper. Add the zucchini and the horseradish cream sauce on the side and enjoy.