• 4 6 oz (180 g) beef tenderloin steaks
• Thyme and Garlic Marinade:
• 4 tbsp (60 mL) balsamic vinegar
• 1/3 cup (75 mL) melted butter
• 1 garlic cloves, finely chopped
• 2 tbsp (30 mL) chopped fresh thyme
• 1 tsp (5 mL) steak spice

• Garlic Bread:
• 2 tbsp (30 mL) softened butter
• 1 garlic clove, mashed
• 1 tsp (5 mL) lemon juice
• Pepper
• 4 thick crusty bread slices
• Horseradish Relish:
• 3 tbsp (45 mL) sour cream
• 1 tbsp (15 mL) hot mustard
• 3 tbsp (45 mL) horseradish

1. Place tenderloin steaks in shallow dish with marinade. Marinate in refrigerator for 2 hours, turning once. Grill tenderloin steaks over high heat for 1 minute. Reduce heat to medium-high and cook for another 3 minutes on each side, for medium-rare doneness. Serve steaks on slices of Garlic Bread and top with Horseradish Relish. Serve with green salad.

1. In shallow dish, combine all ingredients.
2. Garlic Bread In small bowl, blend softened butter, garlic and lemon juice; season with pepper to taste. Spread mixture on bread slices and grill for 2 to 3 minutes on each side, or until crusty.
3. Horseradish Relish In small bowl, mix all ingredients and keep in refrigerator.

4 servings