Pan Fried Pepper Steak with Horseradish Cream Sauce Servings: 2 servings Time: 20 minutes 2 green onions, finely chopped freshly ground pepper 1 tbsp butter (preferably unsalted) 1 tbsp olive oil 1/2 cup whipping cream 1 1/2 tsp dijon mustard 1 1/2 teaspoon horseradish 2 tsps fresh parsley, chopped 2 tenderloin steaks, 1/2" thick Season both sides of steak liberally with pepper. Melt butter and oil in heavy skillet over high heat. Add steaks and cook to desired doneness. Transfer steaks to platter and tent with foil to keep warm. Add green onions to skillet. Reduce heat to medium and cook until green onions begin to soften stirring frequently. Add remaining ingredients, except parsley. Bring to a boil and cook until sauce thickens slightly, about 2 minutes. Arrange steaks on heated plates, spoon sauce over and serve immediately. Comments: This is very good with mashed potatoes to mop up the sauce. Recipe can be easily doubled. Return to Beef Recipes