4 rib eye steaks, about 6 ounces each
1½ tablespoons margarine
1½ tablespoons olive oil
1 large red onion, chopped
3 cloves garlic, crushed
⅓ cup beef broth
1 tablespoon grated fresh horseradish or 2 tablespoon jarred
½ teaspoon salt
½ black ground pepper
Pat steaks to dry with paper towels.
Heat skillet over medium-high heat.
Add steaks to skillet.
Cook for 5 minutes per side for medium.
Remove steaks and keep warm.
Add margarine and oil to skillet, mix well.
Add onion and garlic and sauté until tender, about 5 minutes or until onion is brown and pan
juices have almost evaporated. Remove with a slotted spoon.
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.
Heat sauce to serving temperature.
Spoon over steaks.