Filet Mignon With Horseradish Cream On Rosemary Biscuits

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The horseradish cream:

1/2 cup sour cream

1 tablespoon Dijon mustard

3 tablespoons peeled and finely grated horseradish root (about 1/2 ounce horseradish root) or substitute prepared horseradish

-- Salt and pepper to taste

The rosemary biscuits:

1/2 pound cold butter + 4 tablespoons melted butter to brush the scones

4 cups + 2 tablespoons all-purpose flour

1 teaspoon salt

2 tablespoons baking powder

2 tablespoons sugar

1 tablespoon finely chopped fresh rosemary

11/3 cups whole milk

The sandwiches:

1 1/2 pounds filet mignon, or two 2-inch thick steaks

-- Vegetable oil

2 ounces baby arugula, sliced fine

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