Total time:30 minutes
Portions:4
But sometimes he just wants something familiar and simple, so this little dish is going to be my Valentine’s Day treat for him this year. The beauty of making it for the midweek romantic getaway is that it hardly requires a recipe and takes about 30 minutes to put together. Yet somehow it feels festive.
I tested this recipe from America’s Test Kitchen before I wrote this but it only lasted once as it’s just seared steak and roast potatoes with the bonus of a spicy horseradish sauce.
First, buy small potatoes no more than about 2 inches in diameter to make sure the timing works. Cut those little spuds in half, rub them with oil and place them cut side down on a baking sheet. Then slide that pan into a very hot oven until the potatoes are tender with golden and crispy bottoms.
While the potatoes are cooking, whip up that horseradish sauce by mixing the condiment with sour cream, salt, and pepper. Use refrigerated prepared horseradish if you can find it, as it contains fewer preservatives and additives, the folks at ATK say.
Finally, sear the steak tips all over in a bit of almost smoking oil in a hot, hot frying pan.
If you like, you can sprinkle some chives or chopped parsley on the plate. Serve the steak and potatoes with a lightly dressed green salad and a bottle of red wine for a steakhouse-worthy dinner—for a fraction of what it would cost. Then get started together.
Seared Steak Tips With Potatoes And Horseradish Cream
Make ahead: The horseradish sauce can be made up to 4 days in advance.
Storage: Put the steak and sauce separately in the fridge for up to 4 days.
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- 1 1/2 pounds small Yukon Gold or baby red potatoes, unpeeled and halved
- 3 tablespoons vegetable oil or other neutral oil, divided
- 1 1/4 teaspoon fine salt, divided
- 3/4 teaspoon freshly ground black pepper, divided, plus more for serving
- 1/2 cup of sour cream
- 1/4 cup prepared horseradish
- 2 pounds sirloin tips, trimmed and cut into 2-inch pieces
Place a rack in the bottom third of the oven and preheat to 450 degrees. Remove the meat from the refrigerator to take the chill off it.
Spread the potatoes on a large, rimmed baking sheet with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange the potatoes cut-side down and roast for 25 minutes, or until tender and the undersides are golden brown.
While the potatoes are roasting, in a medium bowl, whisk together the sour cream, horseradish, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
After 10 minutes of roasting, pat the steak dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet over medium heat, heat the remaining 1 tablespoon oil until shimmering and almost smoking. Add the steak tips and sear until well browned on all sides and the meat reaches about 125 degrees (for medium-rare), about 7 minutes total. Transfer to a serving platter, tent with aluminum foil and let rest 5 minutes.
Spoon a generous layer of horseradish cream on each plate and divide the steak and potatoes between the plates. Sprinkle freshly ground pepper over the dish. Serve any leftover horseradish cream at the table.
Per serving (3 pieces of steak, 1 cup of potatoes, 2 tablespoons of cream)
Calories: 548; Total Fat: 24g; Saturated fat: 8 g; Cholesterol: 176mg; Sodium: 940mg; Carbohydrates: 33g; Dietary fiber: 4 g; Sugar: 6g; Protein: 57g
This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.
Adapted from America’s Test Kitchen.
Tested by Ann Maloney; email questions to [email protected].
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