2 Tablespoons unsalted butter
1 teaspoon olive oil
4 large tomatoes, sliced
3 Tablespoons mayonnaise
2 Tablespoons half-and-half cream
1 Tablespoon prepared horseradish
Minced fresh parsley
Heat a large skillet over medium heat, add butter and olive oil and bring up to temperature, where butter melts. Add tomatoe slices; cook for 2-3 minutes on each side or until edges begin to brown. In a bowl, whisk the mayonnaise, cream and horseradish. Spoon over tomatoes. Sprinkle with parsley.