Pepper-Crusted Filet Mignon With Horseradish Cream

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

• Ready In: 18 mins
• Serves: 2

Ingredients

• 2  beef tenderloin steaks (4-ounces each and about 3/4 inches thick)
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  teaspoon butter
•  cooking spray
• 1  garlic clove, minced
• 1⁄4 cup nonfat sour cream
• 1⁄2 teaspoon  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.