Pepper-Crusted Filet Mignon with Horseradish Cream

Horseradish and sour cream make a cooling yet spicy sauce for the peppery steaks.


2 servings (serving size: 1 steak and 2 tablespoons horseradish cream)

Recipe from

Cooking Light

Nutritional 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


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


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.