Horseradish Beef Skillet
Tender seared beef strips simmered in a garlic-horseradish cream sauce with herbs and butter, served over cauliflower mash or sautéed greens.
Ingredients
1 lb sirloin or ribeye steak, thinly sliced against the grain
Salt & pepper, to taste
1 tsp garlic powder
1 Tbsp butter (for searing)
For the Sauce:
1 Tbsp butter
2 cloves garlic, minced
½ cup heavy cream
1½ Tbsp prepared horseradish (sugar-free)
1 tsp Dijon mustard (optional)
1 tsp fresh thyme or ½ tsp dried
Salt & black pepper, to taste
Optional Add-ons:
2 Tbsp chopped parsley (for garnish)
1 tsp olive oil (for finishing — off heat only)
Serve over: cauliflower mash, sautéed spinach, or roasted radishes
Macronutrients
(per serving, makes 3)
Protein: 40g
Fat: 38g
Carbs: 3g
Preparation
Season sliced steak with salt, pepper, and garlic powder. Heat 1 Tbsp butter in a skillet over medium-high. Sear beef in batches for 1–2 minutes per side until browned but still tender. Remove and set aside.
Lower heat to medium. In the same skillet, add 1 Tbsp butter and sauté garlic for 30 seconds. Stir in heavy cream, horseradish, Dijon mustard (if using), and thyme. Simmer for 2–3 minutes until slightly thickened.
Return the seared beef (and any juices) to the skillet. Stir to coat and simmer for 1–2 more minutes, just to heat through. Adjust seasoning to taste.
Spoon over cauliflower mash or low-carb veggies. Garnish with parsley and a light drizzle of olive oil if desired.
FRIDAY 260904