Rib Eye Steaks with Garlic

Fresh or jarred horseradish can be used in this recipe. Buy both in small quantities. Fresh horseradish will stay fresh for 3 weeks and jarred, once opened, will last for only 4 weeks.

Ingredients

4 rib eye steaks (6 oz. each)

1 1/2 Tbsp butter or margarine

1 1/2 Tbsp vegetable oil

1 red onion, chopped

3 cloves garlic, crushed

1/3 cup beef broth

2 Tbsp grated fresh horseradish tablespoons jarred

3/4 tsp salt

1/2 tsp freshly ground pepper

Directions

1. Pat steaks dry with paper towels. Heat skillet over medium-high heat. Add steaks to skillet. Cook for 5 minutes per side for medium. Remove and keep warm.

2. Add butter and oil to skillet; mix. Add onion and garlic; saut� until tender, about 5 minutes or until onion is brown and pan juices have almost evaporated. Remove with a slotted spoon.

3. Add broth to skillet. Cook, stirring continually, about 2 minutes or until sauce is reduced. Return onion mixture to skillet. Add horseradish, salt and pepper to skillet.

4. Heat sauce to serving temperature. Spoon over steaks.