Beef Tenderloin with Horseradish Cream and Glazed Carrots
Beef tenderloin is worthy splurge when you want a special entrée in less time; the cut is so meltingly tender already that it takes just 8 minutes to cook. We use the same pan to cook and glaze the carrots for easy clean up. The horseradish sauce is the tangy, creamy, pungent element this dish needs. Beyond the sauce, try stirring horseradish into the dressing for slaw, a devilled egg filling, or mashed potatoes.
2 teaspoons canola oil
4 (4-oz.) beef tenderloin steaks
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
4 cups chopped carrots (about 1 1/4 lb.)
1/2 cup water
2 tablespoons unsalted butter
2 teaspoons honey
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons light sour cream
1 tablespoon fat-free buttermilk
1 tablespoon prepared horseradish
1 tablespoon chopped fresh chives
How to Make It
Heat oil in a large skillet over medium- high. Sprinkle steaks with 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika, cumin, and garlic powder. Add steaks to pan; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Remove steaks from pan; keep warm. Wipe out pan with paper towels.
Add carrots and 1/2 cup water to pan; bring to a boil over medium-high. Cover and reduce heat to medium; simmer 5 minutes. Uncover, add butter and honey to pan, and cook, stirring occasionally, until liquid has evaporated and carrots are glazed and tender, about 3 minutes. Sprinkle with remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and parsley.
Stir together sour cream, buttermilk, horseradish, and chives in a small bowl. Serve with steaks and carrot mixture.