BEEF

Filet Mignon with Horseradish Salsa

Horseradish Salsa:
3 ripe medium tomatoes, cut into 1/2 inch dice
1 cup loosely packed fresh parsley leaves, chopped
1/2 small red onion, minced
2 tablespoons prepared white horseradish
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt

Tenderloin Steaks:
1 teaspoon cracked black pepper
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 garlic clove, crushed with garlic press
4 beef tenderloin steaks, filet mignon, each 1 inch thick, about 6 ounces each

Prepare Horseradish Salsa:
In medium bowl, stir all salsa ingredients; set aside, or cover and refrigerate if not serving right away. Makes about 2 cups. Prepare Tenderloin Steaks: In cup, mix pepper, olive oil, salt, thyme, and garlic. Rub pepper mixture all over steaks. Place steaks on grill over medium heat and cook 10 to 12 minutes for medium rare or until of desired doneness, turning steaks over once. Serve steaks with Horseradish Salsa. Serves 4.


New York Strips with Mesa Steak Sauce

Mesa Steak Sauce:
1 cup ketchup
2 tablespoons freshly grated horseradish
1 tablespoon honey
1 tablespoon maple syrup
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
salt and freshly ground pepper

Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Steak:
4 New York strip steaks, about 10 ounces each
olive oil
salt and pepper

Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium