Tenderloin Steaks with Horseradish Cream
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Total Recipe Time: 25 to 30 minutes
Makes 4 servings
4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)
1 tablespoon minced garlic
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black pepper
1/4 cup dairy sour cream
1 tablespoon prepared horseradish
1 tablespoon finely chopped green onion
|1.||Combine garlic, thyme and pepper; press evenly onto beef steaks.
|2.||Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
|3.||Meanwhile, combine Horseradish Cream ingredients in small bowl; refrigerate until ready to use. Season steaks with salt, as desired. Serve with Horseradish Cream.
Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
Nutrition information per serving: 207 calories; 10 g fat (4 g saturated fat; 3 g monounsaturated fat); 77 mg cholesterol; 71 mg sodium; 2 g carbohydrate; 0.4 g fiber; 25 g protein; 7.3 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 1.8 mg iron; 30.0 mcg selenium; 4.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.