4 (6-oz.) rib eye steaks
1 1/2 Tblsp. butter or margarine
1 1/2 Tblsp. vegetable oil
1 large red onion, chopped
3 cloves garlic, crushed
1/3 cup beef broth
1 Tblsp. grated fresh horseradish OR 2 Tblsp. jarred horseradish
3/4 tsp. salt
1/2 tsp. freshly ground pepper
Pat steaks dry with paper towel. Heat skillet over medium-high heat. Add steaks to skillet. Cook for 5 minutes per side for medium. Remove and keep warm.
Add butter and oil to skillet; mix. Add onion and garlic; saute 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 constantly, 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.
