Tenderloin with Horseradish Cream Cheese
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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
Ingredients
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4 beef tenderloin steaks (4 ounces each)
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 teaspoon olive oil
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1 package (8 ounces) cream cheese, softened
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2 tablespoons grated Parmesan cheese
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2 tablespoons prepared horseradish
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2 tablespoons minced fresh parsley
Directions
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1.
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 135°; medium, 140°; medium-well, 145°).
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2.
Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley.
Nutrition Facts
1 steak with 1/4 cup topping: 387 calories, 28g fat (16g saturated fat), 114mg cholesterol, 378mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 30g protein.
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