Tenderloin Steaks with Horseradish Cream

Main Ingredient: Black Canyon® Angus Beef Tenderloin Steaks
Servings: 4



4 Black Canyon® Angus 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 steaks.
  1. 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. 
  1. Meanwhile, combine Horseradish Cream ingredients in small bowl; cover and 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.

Nutritional Information

Nutrition information per serving: 207 Calories; 10 g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat); 77 mg Cholesterol; 71 mg Sodium; 2 g Total Carbohydrate; 0.4 g Dietary Fiber; 25 g Protein; 1.8 mg Iron; 7.3 mg Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.6 mg Zinc; 30 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.