Saturday, February 1, 2014

Saturday Recipe

A very simple meal to prepare, but one with a different slant. This was sent by MyRecipes.com. I never coat my steak pan with anything, I just put it on a very hot burner and when it is hot enough I put the steaks in and sear them on both sides.
 
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey LowerPhoto by: Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
 

Pan-Seared Steak with Chive-Horseradish Butter

Top tender filet mignon with a chive-horseradish butter for an indulgent, 4-ingredient recipe that comes in at only 220 calories per serving. Serve with roasted, thinly-sliced sweet potatoes and Broccolini.

Cooking Light JANUARY 2013
  • Yield: Serves 4 (serving size: 1 steak and about 1 tablespoon butter mixture)
Ingredients
  • 5 teaspoons butter, softened
  • 1 tablespoon prepared horseradish
  • 1 tablespoon minced fresh chives
  • 4 (4-ounce) beef tenderloin steaks1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper
  • Cooking spray
Preparation
1. Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.
2. Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.

Have a great weekend
Jo (2)







2 comments:

  1. Hi Jo - the chive-horseradish-butter does sound a very good accompaniment ... and once in a while a good steak is a need I need to have!!

    Cheers enjoy the weekend .. we are being buffeted by wind, rain and sea surges! Fun really .. Hilary

    ReplyDelete
    Replies
    1. Hope the sea surges aren't too big a problem. Wind and rain is bad enough. At least it's not windy here today, for a change, we have had a surfeit of it. Snow is a different matter. Falling all morning.

      Delete