Pepper-Crusted Filet Mignon With Horseradish Cream

Submitted by DailyInspiration

"From Cooking Light magazine. Horseradish and sour cream make a cooling yet spicy sauce for the peppery steaks."

 

• Ready In: 18mins
• Ingredients: 8
• Serves: 2

ingredients

• 2 beef tenderloin steaks (4-ounces each and about 3/4 inches thick)
• 2.46 ml sea salt
• 1.23 ml fresh ground black pepper
• 4.92 ml butter
• cooking spray
• 1 garlic clove, minced
• 59.14 ml nonfat sour cream
• 2.46 ml prepared horseradish

directions

1. Sprinkle both sides of steaks with salt and pepper. Melt butter in a nonstick skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Sprinkle steaks evenly with garlic; cook 1 minute on each side over medium-low heat.
2. Combine sour cream and horseradish; serve with steaks.

Reviews

[teresas]

OMG...was this good...the steak came out perfect and the horseradish cream took it over the top...the steak was tender and the garlic added the bite that was needed to complete this amazing dish...cook time was perfect...don't forget to let the meat rest...made for "Only the Lonely" tag game...