Dinner TBD
Beef Tenderloin Hash With Horseradish Cream Sauce
Ingredients
- 2 filet beef tenderloin filet (6 oz each, sliced into bite sized bits)
- 1 bag petite yellow potatoes (diced)
- 1 red pepper (diced small)
- 1/2 onion (white or yellow, diced)
- 4 carrots (peeled & diced)
- 4 cloves garlic (minced (Or 4 frozen garlic cubes))
- 1 palmful thyme (fresh)
- 3-5 splashes Worcestershire sauce
- paprika
- salt
- pepper (fresh cracked pepper if you have it)
- butter
- olive oil
- 1 cup sour cream
- 2-3 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- 1 teaspoon stone ground Dijon mustard
- 1 tablespoon parsley (chopped, fresh)
Method
- 1
Parboil the veggies.
- 2
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.
- 3
Mix the sauce.
- 4
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.
- 5
Season the beef:
- 6
Toss sliced beef tenderloin with salt, pepper, a drizzle of olive oil, smoked paprika, and a few dashes of Worcestershire.
- 7
Heat the griddle.
- 8
Set your griddle to medium-high. Add a drizzle of oil and butter.
- 9
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)
- 10
Cook the beef:
- 11
Push veggies to the side and sear the tenderloin quickly — it’ll cook fast, 1–2 minutes tops.
- 12
Once browned, toss everything together. Adjust seasoning with salt and pepper.
- 13
Serve.
- 14
Spoon hash into shallow bowls. Drizzle generously with horseradish cream and top with fresh parsley or chives.