Tenderloin with Horseradish Cream Cheese

There is something about beef tenderloin that is so elegant.  We buy them in bulk at Caputo's and cook them whole or make filets out of them.  I like mine rare...a good cut of red meat shouldn't be cooked too long in my humble opinion.  This would be a great New Years Eve meal.

4 beef tenderloin steaks, 4oz. each
1/4 tsp each salt and pepper; this would be a great place to sub in truffle salt if you like it.
1 tsp. olive oil
1 8oz. pkg. cream cheese softened
2 tbsp. grated Parmesan cheese
2 tbsp. prepared horseradish
2 tbsp. minced fresh parsley

Sprinkle the steaks with salt and pepper.  In a large skillet, heat oil over medium heat.  Add steaks; cook 4-6 minutes or until meat reaches desired doneness.

Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended.  Serve with steaks.  Sprinkle with parsley.