Seared Tenderloin with Creamy Horseradish-Mustard Sauce

Ingredients

4 4-oz. beef tenderloin steaks

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1/4 cup whole-milk Greek yogurt

1 1/2 tablespoon Dijon mustard

1 tablespoon prepared horseradish

1/2 teaspoon chopped fresh thyme Thyme sprigs

Preheat oven to 350°F. Sprinkle steaks on both sides evenly with salt and pepper. Let stand 10 minutes.

Heat oil in a large cast-iron skillet over medium-high. Add steaks; cook until deep brown, about 4 minutes. Flip steaks; cook until browned on other side, about 3 minutes. Transfer skillet to preheated oven; bake until a thermometer inserted in thickest portion of steaks registers 145°F for medium doneness, about 5 minutes. Remove from oven. Transfer steaks to a plate; let rest 5 minutes.

Meanwhile, whisk together yogurt, mustard, horseradish, and chopped thyme until fully incorporated.

To serve, spoon yogurt sauce evenly among steaks. Garnish with thyme sprigs.