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Pan-Seared Steak with Chive-Horseradish Butter

Pan-Seared Steak with Chive-Horseradish Butter
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Yield

Serves 4 (serving size: 1 steak and about 1 tablespoon butter mixture)

Top tender filet mignon with a chive-horseradish butter for an indulgent, 4-ingredient recipe that comes in at only 220 calories per serving. Serve with roasted, thinly-sliced sweet potatoes and Broccolini.

Ingredients

  • 5 teaspoons butter, softened
  • 1 tablespoon prepared horseradish
  • 1 tablespoon minced fresh chives
  • 4 (4-ounce) beef tenderloin steaks
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 220
  • fat 12.4 g
  • satfat 5.8 g
  • monofat 4.2 g
  • polyfat 0.5 g
  • protein 25.2 g
  • carbohydrate 0.6 g
  • fiber 0.2 g
  • cholesterol 89 mg
  • iron 1.9 mg
  • sodium 229 mg
  • calcium 32 mg

How to Make It

  1. Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.

  2. Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.