Beef Tenderloin with Horseradish Cream and Glazed Carrots

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 tsp canola oil
  • 4 beef tenderloin steaks
  • 1 tsp kosher salt, divided
  • 3/4 tsp black pepper, divided
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 4 cups chopped carrots
  • 1/2 cup water
  • 2 tbsp. unsalted butter
  • 2 tsp honey
  • 2 tbsp. finely chopped fresh parsley
  • 2 tbsp. light sour cream
  • 1 tbsp. buttermilk
  • 1 tbsp. prepared horseradish
  • 1 tbsp. chopped fresh chives

Directions

  1. Heat oil in a large skillet over medium-high. Sprinkle steaks with 1/2 tsp salt, 1/2 tsp pepper, paprika, cumin and garlic powder. Add steaks to pan; cook to desired degree of doneness, 4-5 minutes per side for medium-rare. Remove steaks from pan; keep warm. Wipe out pan with paper towels.

  2. 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 tsp salt, remaining 1/4 tsp pepper, and parsley.

  3. Stir together sour cream, buttermilk, horseradish, and chives in a small bowl. Serve with steaks and carrots mixture.

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