Beef Tenderloin Hash With Horseradish Cream Sauce

Parboil the veggies.

Bring a pot of salted water to a boil. Add diced potatoes and carrots. Boil about 5 minutes, until just barely tender. Drain and set aside.

Mix the sauce.

In a small bowl, stir together sour cream, horseradish, lemon juice, Dijon, salt, and pepper. Taste and adjust — add more horseradish for extra kick or a touch more lemon for brightness. Chill while you cook.

Season the beef:

Toss sliced beef tenderloin with salt, pepper, a drizzle of olive oil, smoked paprika, and a few dashes of Worcestershire.

Heat the griddle.

Set your griddle to medium-high. Add a drizzle of oil and butter.

Cook the veggies: Add the carrots first, with lots of butter, giving them a head start to soften (about 5 minutes), then add the parboiled potatoes, flipping all occasionally until soft & golden brown (about 15 minutes)

Cook the beef:

Push veggies to the side and sear the tenderloin quickly — it’ll cook fast, 1–2 minutes tops.

Once browned, toss everything together. Adjust seasoning with salt and pepper.

Serve.

Spoon hash into shallow bowls. Drizzle generously with horseradish cream and top with fresh parsley or chives.