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Tenderloin with Horseradish Cream Cheese

 Tenderloin with Horseradish Cream Cheese
My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.—Mary Lou Cook, Welches, Oregon
4 ServingsPrep/Total Time: 20 min.


  • 4 beef tenderloin steaks (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons prepared horseradish
  • 2 tablespoons minced fresh parsley


  • Sprinkle steaks with salt and pepper. In a large skillet, heat oil
  • over medium heat. Add steaks; cook 4-6 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 cream cheese, Parmesan cheese and
  • horseradish until blended. Serve with steaks. Sprinkle with parsley.
  • Yield: 4 servings.
Nutritional Facts: 1 steak with 1/4 cup topping equals 387 calories, 28 g fat (16 g saturated fat), 114 mg cholesterol, 378 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.