Pepper Steak with Horseradish Cream Sauce

Ingredients:

For the Steaks and Asparagus

• 4 center cut sirloin steaks
• 1 cup crushed black peppercorns
• 1 bunch young asparagus spears
• 2 tbsp oil for cooking steaks
• 1 tbsp butter for cooking asparagus

For the Horseradish Cream Sauce

• 1/2 cup heavy cream
• 1/2 cup Greek Yogurt
• 1/4 cup Mayonnaise
• 1/4 cup Silver Spring Foods Cream Style Horseradish
• 2 tbsp dried chives
• 1 lime, juiced
• salt and pepper to taste

Directions:

For the Steaks

1. Coat each side generously with crushed peppercorns

2. In a heavy skillet, place a little oil, about a tablespoon or two, and sear steaks on both sides, or until the internal temperature reads 155. Remove from pan and set aside.

For the Asparagus

1. Take the asparagus and cut the touch ends off so that it fits inside the skillet. Add a tablespoon of butter and saute for about 5-7 minutes on medium-high heat. Toss a few times in the pan to ensure even cooking. Remove pan from heat and set aside.

For the Horseradish Cream Sauce

1. In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.

2. Fold in Greek Yogurt, Silver Spring Cream Style Horseradish, chives, lime juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.