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Caramelized Onion Topped Steaks W Creamy Horseradish Sauce


this recipe makes amazingly great tasting, melt in your mouth, tenderloin! the onions and the sauce are a perfect accompaniment. i got this recipe from kraft’s food and family quarterly magazine (spring 2005). the recipe calls for kraft products, however, i used all organic products from various companies and it was perfect. these steaks can be served with small baked sweet potatoes and simple sautéed asparagus, peppers & onions (sautéed confetti asparagus) for a perfect meal!

Time: 20 minutes


  • cook onion in dressing in large skillet on medium heat until tender
  • push onion to edges of skillet
  • add steaks to the skillet: cook 5 minutes on each side for medium rare or longer to desired doneness
  • meanwhile , combine sour cream and horseradish
  • place steaks on serving plates
  • top with onions
  • serve with horseradish sauce

caramelized onion topped steaks w  creamy horseradish sauce image

Number Of Ingredients: 5


  1. beef tenderloin steaks
  2. onion
  3. italian dressing
  4. sour cream
  5. horseradish


This recipe makes amazingly great tasting, melt in your mouth, tenderloin! The onions and the sauce are a perfect accompaniment. I got this recipe from Kraft's Food and Family Quarterly Magazine (Spring 2005). The recipe calls for Kraft products, however, I used all Organic products from various companies and it was perfect. These steaks can be served with small baked Sweet Potatoes and Simple Sautéed Asparagus, Peppers & Onions (Sautéed Confetti Asparagus) for a perfect meal!

Recipe From

Provided by NcMysteryShopper

Time 20m

Yield 4 serving(s)


  • Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
  • Push Onion to Edges of Skillet.
  • Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
  • Meanwhile, Combine Sour Cream and Horseradish.
  • Place Steaks on Serving Plates; Top with Onions.
  • Serve with Horseradish Sauce.

Caramelized Onion-topped Steaks W/ Creamy Horseradish Sauce image

Number Of Ingredients: 5


  • 4 beef tenderloin steaks (4 Ounces Each)
  • 1 small onion, thinly sliced (3/4 Cup)
  • 1/4 cup Italian dressing (Kraft Regular Italian or Light Done Right!)
  • 1/4 cup sour cream
  • 1 tablespoon horseradish


Make and share this Creamy Horseradish Sauce recipe from

Recipe From

Provided by susie cooks

Time 10m

Yield 1 cups


  • Beat the sour cream lightly with a whisk to thin a bit.
  • Stir in remaining ingredients.
  • Taste and adjust seasonings to taste.
  • Refrigerate for up to one day.

Creamy Horseradish Sauce image

Number Of Ingredients: 5


  • 1 cup sour cream
  • salt and pepper
  • 2 tablespoons freshly grated horseradish (or prepared horseradish to taste)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar


Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.

Recipe From

Provided by mielhollinger

Time 25m

Yield 4 serving(s)


  • In a medium skillet melt butter over medium-low heat.
  • Add onions and garlic.
  • Cook, covered, for 13-15 minutes or until onions are tender.
  • Add brown sugar and salt.
  • Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
  • Meanwhile, cut meat into 4 serving-size pieces.
  • Sprinkle pepper on both sides of each meat piece.
  • Place on the unheated rack of a boiler pan.
  • Broil 3 inches from the heat to desired doneness, turning once.
  • (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
  • Spoon onion mixture over steak.
  • Sprinkle with parsley.

Steak with Caramelized Onions image

Number Of Ingredients: 9


  • 4 teaspoons butter
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1 lb boneless beef top sirloin steak, trimmed of fat
  • 1/4 teaspoon pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon snipped fresh parsley


Recipe From

Provided by Food Network

Yield about 2 cups


  • In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

Caramelized Onion Sauce image

Number Of Ingredients: 5


  • 2 tablespoons olive oil
  • 4 cups thinly sliced onions
  • Salt
  • Freshly ground black pepper
  • 2 cups chicken stock


I was paying $5 for a small container at Whole Foods so I decided to make it myself. My family likes my version better than the "Sauce Queens" brand! This sauce has a wonderful, creamy, full flavor that compliments instead of overwhelming. We use it in place of mayo all the time. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

Recipe From

Provided by Nedley Meyers

Time 5m

Yield 1 3/4 cups, 14 serving(s)


  • Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl. Chill for at least an hour before serving.
  • May be refrigerated for up to 5 days.
  • Use instead of mayo. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

Salsa Queens Copycat

Number Of Ingredients: 8


  • 1 cup reduced-fat sour cream
  • 1/2 cup mayonnaise
  • 1/3 cup prepared horseradish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon mustard powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1/8 teaspoon red pepper powder


Recipe From

Provided by Food Network

Time 40m

Yield 2 sandwiches


  • For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
  • For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
  • Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
  • For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
  • Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

French Dip Steak Sandwiches with Horseradish Sauce image

Number Of Ingredients: 15


  • 1/2 cup sour cream
  • 3/4 teaspoon prepared horseradish
  • 1 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 1/2 cups French onion soup
  • 1 1/2 cups beef broth
  • 1/2 teaspoon granulated sugar
  • 2 teaspoons Worcestershire sauce, plus more to taste
  • 1/8 teaspoon salt, plus more to taste
  • Freshly cracked black pepper
  • Olive oil, for the grill pan
  • 1 boneless rib-eye steak (about 8 ounces, 1-inch thick)
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • 2 small baguettes, split in half lengthwise


An easy elegant appetizer which can all be made ahead of time. The onions, garlic oil, and horseradish cream can all be made and refrigerator until you are ready to put them all together. Then, just a few minutes to grill the bread ... add your toppings and serve. Serve these with along with a few dips/spreads or other appetizers and a big pot of soup to friends, and you have a great easy party.

Recipe From

Provided by SarasotaCook

Time 40m

Yield 36 crostinis, 8-10 serving(s)


  • Lets start with all the components and make them one at a time.
  • Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
  • Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
  • Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
  • Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
  • Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
  • Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
  • Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
  • Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
  • ENJOY!

Peppered Beef and Caramelized Onion Crostini With a Horseradish image

Number Of Ingredients: 16


  • 1 1/2 lbs roast beef, peppered (right from your grocers deli - 1/4-inch thick slices)
  • 1/4 cup marsala wine
  • 3/4 cup beef broth
  • 3 cups onions, cut in quarters and thin sliced (2 large)
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 head garlic, peeled
  • 1 cup olive oil
  • 2/3 cup sour cream
  • 2 1/2 tablespoons prepared horseradish (more or less according to taste)
  • 1/2 teaspoon white wine vinegar
  • salt
  • pepper
  • 1 tablespoon fresh chives, fine chopped


Caramelized onions give this incredible side dish a subtle sweetness, and the addition of horseradish gives it a little attitude! They make an absolutely fabulous side dish to prime rib, and have become a tradition every year at family holiday gatherings! To save time, the caramelized onions can be made ahead of time and refrigerated, then warmed before adding to the potatoes.

Recipe From

Provided by brightlightz

Time 50m

Yield 8


  • Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
  • While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute.
  • To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.

Caramelized Onion and Horseradish Smashed Potatoes image

Number Of Ingredients: 10


  • 3 tablespoons butter
  • 4 onion, sliced and separated into rings
  • 1 tablespoon white wine vinegar
  • ½ teaspoon ground dried thyme
  • 6 large baking potatoes, peeled and cubed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons prepared horseradish, or to taste
  • salt and cracked black pepper to taste
  • ¼ cup softened butter
  • ¾ cup half-and-half


Recipe From

Provided by Trisha Yearwood

Time 40m

Yield 2 servings


  • Heat a grill or grill pan to medium-high heat.
  • Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
  • Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

Porterhouse Steak with Horseradish Sauce image

Number Of Ingredients: 9


  • One 1 1/2-pound porterhouse steak
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley, chopped


This is a summer grilling masterpiece! I like to serve flank steak slices on a pretty platter and top with blistered cherry tomatoes. Garnish the platter with rosemary sprigs and be prepared to wow your guests.

Recipe From

Provided by Saveur

Time 8h50m

Yield 4


  • Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
  • Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
  • Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.

Marinated Flank Steak with Horseradish Cream image

Number Of Ingredients: 13


  • ½ cup low-sodium soy sauce
  • ½ cup dry sherry
  • ½ onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 1 teaspoon ground black pepper
  • 1 (1 1/2-pound) flank steak
  • ½ cup sour cream
  • 3 green onions, finely chopped
  • 2 tablespoons prepared horseradish
  • salt and ground black pepper to taste

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