Pepper-Crusted Filet Mignon With Horseradish Cream |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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From Cooking Light magazine. Horseradish and sour cream make a cooling yet spicy sauce for the peppery steaks. 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.
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