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Seasoned Steaks with Horseradish Cream

 Seasoned Steaks with Horseradish Cream
My sauced-up tenderloin is summer comfort at its best. It pulls together with simple sides—we like mashed potatoes and green beans—and doesn't need much to shine because it's that good. —Jenna Ewald, Oconomowoc, Wisconsin
4 ServingsPrep/Total Time: 30 min.


  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 4 beef tenderloin steaks (6 ounces each)
  • 2 tablespoons butter, softened
  • 1 tablespoon prepared horseradish
  • 1 garlic clove, minced
  • 2 tablespoons heavy whipping cream


  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. Mix salt, garlic powder, parsley
  • flakes, chili powder and pepper. Rub over both sides of steaks.
  • Grill steaks, covered, over medium heat or broil 4 in. from heat 6-8
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a thermometer should read 145°; medium, 160°;
  • well-done, 170°).
  • Meanwhile, in a small bowl, mix butter, horseradish and garlic until
  • blended; gradually whisk in cream. Serve with steaks. Yield: 4

2 of 2

Seasoned Steaks with Horseradish Cream (continued)

Directions (continued)

  • servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.