Beef tenderloin is worthy splurge when you want a special entrée in less time; the cut is so meltingly tender already that it takes just 8 minutes to cook. We use the same pan to cook and glaze the carrots for easy clean up. The horseradish sauce is the tangy, creamy, pungent element this dish needs. Beyond the sauce, try stirring horseradish into the dressing for slaw, a devilled egg filling, or mashed potatoes.

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Credit: Caitlin Bensel

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 3 oz. beef, 2/3 cup carrots, and about 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium- high. Sprinkle steaks with 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika, cumin, and garlic powder. Add steaks to pan; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Remove steaks from pan; keep warm. Wipe out pan with paper towels.

  • Add carrots and 1/2 cup water to pan; bring to a boil over medium-high. Cover and reduce heat to medium; simmer 5 minutes. Uncover, add butter and honey to pan, and cook, stirring occasionally, until liquid has evaporated and carrots are glazed and tender, about 3 minutes. Sprinkle with remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and parsley.

  • Stir together sour cream, buttermilk, horseradish, and chives in a small bowl. Serve with steaks and carrot mixture.

Nutrition Facts

326 calories; fat 17g; saturated fat 7g; protein 27g; carbohydrates 17g; fiber 4g; sugars 9g; added sugar 3g; sodium 660mg.