2 Ratings
  • 1 star values: 1
  • 5 star values: 1

These sauces can be made in minutes as the cooked steaks rest. To make the sauce ahead, leave out the butter or cream. Reheat just before serving, adding water if the sauce has reduced too much, then whisk in the butter or cream. This amount is enough for four steaks, but the formulas can be recalculated if you're serving more guests.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine vermouth and broth in a measuring cup. Follow basic sauce instructions below, whisking horseradish and butter into reduced liquid.

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Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

53 calories; 2.9 g total fat; 8 mg cholesterol; 41 mg sodium. 2.5 g carbohydrates; 0.3 g protein; Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/21/2006
Prepared it for our Christmas dinner to accompany the prime rib roast. It was one of the big hits of the meal. None of it was left for the leftover roast! I found it easy to make.
(10)

Most helpful critical review

Rating: 1 stars
11/01/2005
My husband loves horseradish so I decided to try this simple recipe. I've tried it with both beef tenderloin and with tuna steaks with unfortunate results both times. It also isn't the most appetizing looking sauce. I will not make this again.
(20)
2 Ratings
  • 1 star values: 1
  • 5 star values: 1
Rating: 1 stars
11/01/2005
My husband loves horseradish so I decided to try this simple recipe. I've tried it with both beef tenderloin and with tuna steaks with unfortunate results both times. It also isn't the most appetizing looking sauce. I will not make this again.
(20)
Rating: 5 stars
04/21/2006
Prepared it for our Christmas dinner to accompany the prime rib roast. It was one of the big hits of the meal. None of it was left for the leftover roast! I found it easy to make.
(10)