Try this Beef Tenderloin with Horseradish Cream and Glazed Carrots recipe, or contribute your own.
Suggest a better descriptionSource: Fresh Food
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.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 195 | ||
Calories from Fat: 111 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 36.6mg | 11 % | |
Sodium 424.7mg | 15 % | |
Potassium 526mg | 14 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 11g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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