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Pepper-Crusted Filet Mignon with Horseradish Cream

Yield 2 servings (serving size: 1 steak and 2 tablespoons horseradish cream)
Horseradish and sour cream make a cooling yet spicy sauce for the peppery steaks.

Ingredients

  • 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
  • Cooking spray
  • 1 garlic clove, minced
  • 1/4 cup fat-free sour cream
  • 1/2 teaspoon prepared horseradish

Nutrition Information

  • calories 231
  • caloriesfromfat 44 %
  • fat 11.3 g
  • satfat 4.8 g
  • monofat 4 g
  • polyfat 0.5 g
  • protein 25.2 g
  • carbohydrate 5.6 g
  • fiber 0.1 g
  • cholesterol 78 mg
  • iron 3.3 mg
  • sodium 684 mg
  • calcium 58 mg

How to Make It

  1. Sprinkle both sides of steaks with salt and pepper.

  2. 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.

  3. Combine sour cream and horseradish; serve with steaks.