Beef Tenderloin with Horseradish Cream
Serves 4
A great steak needs little more than this easy, classic horseradish cream to make a memorable meal. Serve with roasted potatoes and your favorite green vegetable.
Ingredients
- 4 beef tenderloin steaks at least 1-inch thick (4 ounces each)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
HORSERADISH CREAM
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 3 sprigs fresh thyme leaves (leaves removed and chopped, more for garnish)
Optional Ingredients
- Flaky finishing salt
Directions
- In a small bowl, stir together ingredients for horseradish cream. Refrigerate until ready to use.
- Preheat oven to 400°F. Pat steaks dry with paper towels. Sprinkle all over with salt and pepper.
- In a large cast iron or heavy-bottomed, oven-safe skillet, heat oil over medium-high heat. Arrange steaks in pan and sear all over, about 2 minutes per side.
- Place pan in oven and cook steaks 5 to 7 minutes. Use thermometer to ensure doneness: 130°F for medium-rare and 140°F for medium doneness. Allow steaks to rest 5 minutes.
- To serve, smear a couple tablespoons horseradish cream onto each plate. Place steaks atop cream. Garnish with thyme sprigs and sprinkle with finishing salt, if desired.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 350
- Fat: 27.0 g
- Saturated Fat: 9.0 g
- Trans Fat: 0.0 g
- Cholesterol: 100.0 mg
- Sodium: 560.0 mg
- Carbohydrates: 2.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 24.0 g