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Pepper-Crusted Filet Mignon with Horseradish Cream

Pepper-Crusted Filet Mignon with Horseradish Cream

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

Cooking Light DECEMBER 2003

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 44%
  • Fat: 11.3g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.5g
  • Protein: 25.2g
  • Carbohydrate: 5.6g
  • Fiber: 0.1g
  • Cholesterol: 78mg
  • Iron: 3.3mg
  • Sodium: 684mg
  • Calcium: 58mg

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Pepper-Crusted Filet Mignon with Horseradish Cream recipe