5 teaspoons butter, softened
1 tablespoon prepared horseradish
1 tablespoon minced fresh chives
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.

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.

Serves 4, Calories 220, Fat 12.4g, Saturated fat 5.8g, Monounsaturated fat 4.2g, Polyunsaturated fat 0.5g, Protein 25.2g, Carbohydrate 0.6g, Fiber 0.2g, Cholesterol 89mg, Iron 1.9mg, Sodium 229mg, Calcium 32mg

Cooking Light, January/February 2013. Page 72