Classic Tenderloin of Beef with Butter Croutons
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1 cup Mayfield Sour Cream
½ cup hot prepared horseradish
3 tablespoons butter
3 tablespoons canola oil
1 long loaf sourdough bread, sliced ½ inch thick
6 filet mignon steaks (about 6 ounces each)
1 teaspoon salt
½ teaspoon ground black pepper
 









Directions:
Stir the Mayfield sour cream and horseradish together in a small bowl;
Cover and keep chilled. Melt the butter and oil in large skillet over medium heat.

Add the bread slices and toast on one side only until golden brown. Remove and place the bread, toasted side down, on a paper towel-lined plate. Increase the heat under the skillet to medium temperature­ 4 TO 6 minutes per side.

Remove from the pan and place each steak on top of a slice of toasted bread.

Top with a dollop of horseradish sauce and serve the remaining sauce on the side.