Tenderloin Steaks with Horseradish Cream

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.

  • 30
    min
  • 4
    SERVINGS
  • 207
    Cal
  • 25 g
    Protein

Ingredients & Cooking

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

Cooking:

  1. Combine garlic, thyme and pepper; press evenly onto beef Tenderloin Steaks.
  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.
  3. Cook's 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.
  4. 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

Butcher Counter

Tenderloin Steaks with Horseradish CreamTenderloin Steak (Filet Mignon) Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

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