4 Chairman’s Reserve® beef tenderloin steaks, cut 1 inch thick (about 4 ounces each)
1 tablespoon minced garlic
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black pepper
Salt, to taste
1/4 cup dairy sour cream
1 tablespoon prepared horseradish
1 tablespoon finely chopped green onion
1. Combine garlic, thyme and pepper; press evenly onto beef steaks.
2. To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium-rare to medium doneness, turning once.
3. Meanwhile, combine Horseradish Cream ingredients in small bowl; refrigerate until ready to use. Season steaks with salt, as desired. Serve with Horseradish Cream.
Cook’s Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.