Horseradish and sour cream make a cooling yet spicy sauce for the peppery steaks.
2 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon butter
1 garlic clove, minced
1/4 cup fat-free sour cream
1/2 teaspoon prepared horseradish
How to Make It
Sprinkle both sides of steaks with salt and pepper.
Melt butter in a nonstick skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Sprinkle steaks evenly with garlic; cook 1 minute on each side over medium-low heat.
Combine sour cream and horseradish; serve with steaks.