Horseradish Pan Sauce

2
USA WEEKEND columnist Pam Anderson 0

"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."

Ingredients {{adjustedServings}} servings 53 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 2

  1. 2 Ratings

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GinaR
11/1/2005

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.

Wendell Barnett
4/21/2006

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.