Tenderloin Steaks with Horseradish Cream

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

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

• 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.
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.
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.