Saturday, February 1, 2014

Saturday Recipe

A very simple meal to prepare, but one with a different slant. This was sent by 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)
  • 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
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)


  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

    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.