Peppered Steak with Horseradish-Chive Cream

This was good, but I'm not sure I would make it for company. The rub gave the meat a nice flavor. The sauce was pretty good, but tasted a little thin -- not the texture, but the taste. I added some low-fat mayonnaise, which helped give it a slightly fuller flavor.

This was just ok. Perhaps i was a little thrown off eating a nice steak with a thick white sauce. Definitely not an elegant presentation, but would be good for casual al fresco dining when you're looking for a cool counterpart to a steak hot off the grill. If I make again, I will probably serve with baked potatoes and include the sauce for the steak OR the tots.