Steak with Horsey Sauce

Lightly season steaks with salt and pepper, then prepare according to personal preference. When the steaks have approximately 5 minutes left, in a shallow saucepan, place 2 Tbsp. butter. Melt over medium heat, until warm and bubbly. Immediately stir in 2 Tbsp. flour. Stir constantly as a thin paste is formed. Continue cooking and stirring for 1 – 2 minutes. Stir in milk. Stir constantly while bringing the mixture to a simmer. Once the sauce reaches the desired consistency, remove it from heat. Stir in 3 Tbsp. horseradish, 2 Tbsp. cream, ½ tsp. dry mustard and 1 Tbsp. red wine vinegar. Return the sauce to heat, stirring constantly to incorporate all ingredients. Dredge the steaks with the sauce.