Beef Tenderloin with Horseradish Cream Recipe

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:
• Flaky finishing salt

Directions:

1. In a small bowl, stir together ingredients for horseradish cream. Refrigerate until ready to use.
2. Preheat oven to 400°F. Pat steaks dry with paper towels. Sprinkle all over with salt and pepper.
3. 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.
4. 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.
5. 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.