Pan-Seared Steak with Chive-Horseradish Butter

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

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Mary Drennen,

January 2013
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