Pepper-Crusted Filet Mignon with Horseradish Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Horseradish and sour cream make a cooling yet spicy sauce for the peppery steaks. Ingredients:
2 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick) |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
1 teaspoon butter |
cooking spray |
1 garlic clove, minced |
1/4 cup fat-free sour cream |
1/2 teaspoon prepared horseradish |
Directions:
1. Sprinkle both sides of steaks with salt and pepper.
2. 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.
3. Combine sour cream and horseradish; serve with steaks.
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