Pepper-Crusted Filet Mignon With Horseradish Cream

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2 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick)

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 teaspoon butter

Cooking spray

1 garlic clove, minced

1/4 cup fat-free sour cream

1/2 teaspoon prepared horseradish

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