Tenderloin Steaks with Horseradish Cream

Name: Tenderloin Steaks with Horseradish Cream
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Tenderloin Steak (Filet Mignon); garlic; dried thyme leaves; cracked black pepper; salt; dairy sour cream; horseradish; green onions

Try these garlic and herb grilled beef Tenderloin Steaks for your next special dinner. They are easy and elegant and will wow the pickiest of eaters.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)
1 tablespoon minced garlic
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black pepper
Salt

Horseradish Cream:

1/4 cup dairy sour cream
1 tablespoon prepared horseradish
1 tablespoon finely chopped green onion

Preparation

Step 1

Combine garlic, thyme and pepper; press evenly onto beef Tenderloin Steaks.
Step 2

Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Cooking Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
Step 3

Meanwhile, combine Horseradish Cream ingredients in small bowl; cover and refrigerate until ready to use. Season steaks with salt, as desired. Serve with Horseradish Cream.

Nutrition Information

207 Calories

0 %*

4g SAT FAT

0 %DV**

25g PROTEIN

0 %DV

1.8 mg IRON

0 %DV

4.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 207 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 77 mg Cholesterol; 71 mg Sodium; 2 g Total Carbohydrate; 0.4 g Dietary Fiber; 25 g Protein; 1.8 mg Iron; 7.3 mg NE Niacin; 0.6 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 4.6 mg Zinc; 30 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.