Serves 4 (serving size: 1 steak and about 1 tablespoon butter mixture)

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.

How to Make It

Step 1

Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.

Step 2

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.

Ratings & Reviews


March 14, 2015
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.

Can I Say Yummy Again?

March 06, 2016

simple and good

March 09, 2016
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.

mcnairh's Review

February 15, 2014

jmeleeS's Review

September 25, 2013
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!

DanielleCooks's Review

January 14, 2013
You can't go wrong with Filet anyway you cook it but I did not care for the horseradish in the butter, I would omit that next time.

JanaTalt's Review

February 10, 2013
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.

MrsDana's Review

January 22, 2013
Loved the butter mixture with the steak. It was a nice contrast of flavors.

soulmamma's Review

January 31, 2013
What's that yummy crispy thingy in the picture, potato? Love to have the recipe for that - must be fried? Haven't tried this steak recipe, although I love horseradish - the real deal ...

daneanp's Review

March 17, 2013
We grilled our steaks on our Traeger BBQ. The horseradish-chive topping was delicious. Would definitely serve to guests.