Top tender filet mignon with a chive-horseradish butter for an indulgent, 4-ingredient recipe that comes in at only 220 calories per serving. Serve with roasted, thinly-sliced sweet potatoes and Broccolini.
5 teaspoons butter, softened
1 tablespoon prepared horseradish
1 tablespoon minced fresh chives
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.
Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.
This came across my email this morning, and I made it tonight. Made it just as written and it was easy and delicious. Hubby loved it, too. Next time maybe I'll grill it outside or start on the stove and finish in the oven, but it turned out perfectly this way. Also made the sweet potato/broccolini side. Yum, yum. Would make for company.
This was simple and elegant, a nice weekday treat meal. My husband was surprised by its simplicity and thought it was good. I used Chuck eye steaks since he doesn't like filets (crazy I know). Served with steam asparagus and baked potatoes. I might put butter on filets sooner so the butter melts a bit more next time.
Excellent recipe! We grilled our steak with just some salt & pepper and then added the butter to the top afterwards. Loved the flavor of the chive-horseradish butter. Tips: whip your butter and then add the additional ingredients (no need to put back in the fridge for the 20 minutes "set" time. That just makes the butter harder to proportion and melt. I also highly recommend using smokey horseradish (if you like smoke flavor). Served with the recommended roasted sweet potatoes and broccolini for a great full flavored meal. Definitely worth repeating; 100% a keeper; enjoy!
I love a good steak and added flavor just makes it that much more delectable. I used the recommended amount of butter in the recipe but really didn't need that much. For those who don't like horseradish, substitute some gorganzola or blue cheese. Also, I pan sear my steak over medium high heat for two minutes on each side and then bake in the oven at 400 degrees until medium rare (use a meat thermometer for best results). Pan searing it locks in the flavor and juices, while finishing it off in the oven ensures even cooking.