Horseradish and sour cream make a cooling yet spicy sauce for the peppery steaks.
- 2 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon butter
- Cooking spray
- 1 garlic clove, minced
- 1/4 cup sour cream
- 1 teaspoon prepared horseradish
Sprinkle both sides of steaks with salt and pepper. Melt butter in a nonstick skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Sprinkle steaks evenly with garlic; cook 1 minute on each side over medium-low heat.
Combine sour cream and horseradish; serve with steaks.