Email to Cat      

Beef Tenderloin with Horseradish Mashed Potatoes

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"This beef tenderloin dinner is an ideal special occasion meal because it feels fancy but doesn't require a lot of kitchen time. A quick sour-cream-and-chive horseradish sauce pulls double duty in this recipe by enriching the mashed potatoes as well as serving as a tableside sauce for the steaks. Draining the horseradish of its vinegary brine ensures a more intense horseradish flavor without the sour notes."

List of Ingredients

â—¦ 1 cup sour cream
â—¦ 6 tablespoons drained prepared horseradish
â—¦ ¼ cup finely chopped fresh chives
â—¦ Salt and pepper
â—¦ 2 pounds russet potatoes, peeled and cut into 1-inch chunks
â—¦ 4 tablespoons unsalted butter, cut into 4 pieces
â—¦ 4 center-cut tenderloin steaks (6 to 8 ounces each), about 1 inch thick
â—¦ 1 tablespoon vegetable oil


Recipe

Combine sour cream, horseradish, chives, ½ teaspoon salt, and ½ teaspoon pepper in bowl.

Bring potatoes and enough water to cover by 1 inch to boil in pot. Reduce to simmer and cook until potatoes are tender, about 15 minutes. Drain and return to pot. Add butter and half of sour cream mixture and mash until smooth. Season with salt and pepper. Cover and keep warm.

Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer steaks to plate, tent with foil, and let rest 5 minutes. Serve steaks with potatoes, passing remaining sour cream mixture at table.

Serves 4