Hey fam, I’m Shaym, the cook, creator, and flavor-chaser behind SoolFood. If you’re into bold bites, crave-worthy textures, and recipes that slap without taking all day, you’re in the right place. These tenderloin cubes on potato crisps are small bites with big energy: seared, buttery beef on golden potato chips, finished with a punchy horseradish cream. Think steakhouse meets cocktail hour. If you love indulgent flavors like my Christmas Cookie Cheesecake or cozy luxe like Cheesy Broccoli Chicken Baked Potatoes, this is your next obsession.
Why You’ll Love This Tenderloin Bite
- Crispy, buttery potato base
- Juicy, seared tenderloin cubes with a perfect crust
- Creamy horseradish sauce that slaps with every bite
- Party-ready, make-ahead friendly
- Elegant but unfussy
- Feels gourmet, cooks fast
- High-protein, low-carb option
- Crowd-stopping flavor in every layer
Ingredient Breakdown
Beef tenderloin: Rich, tender, and luxurious. Cube it small so it sears fast and stays juicy.
Yukon gold or baby potatoes: Thinly sliced and roasted until crisp. They’re your golden crunch base.
Horseradish + sour cream: Creamy, tangy, sharp. This combo cuts the richness of the beef and adds serious bite.
Olive oil or beef tallow: For roasting potatoes and searing beef with max flavor.
Chives: For that fresh, oniony finish. Total top-tier garnish.
Salt + black pepper: Don’t skip seasoning. It’s essential in every component.
How to Make It: Step-by-Step Breakdown
Preheat your oven to 400°F.
Slice potatoes into 1/4-inch rounds. Toss with olive oil, salt, and pepper. Spread on a parchment-lined sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp.
While those bake, cut your tenderloin into 1-inch cubes. Pat dry and season all sides generously with salt and black pepper.
Heat a cast iron skillet or heavy pan over high heat with oil or beef tallow.
Once hot, sear tenderloin cubes for about 1–2 minutes per side. You want that golden crust without overcooking.
Pull them off and let rest.
Mix sour cream and prepared horseradish in a small bowl. Season with salt and add a splash of lemon juice if you like it brighter.
To assemble: Top each crisp with a spoonful of horseradish cream, then a cube of tenderloin. Finish with chopped chives and a tiny crack of pepper.
Serve warm or at room temp. Watch them vanish.
Tips, Swaps & Flavor Moves
- No tenderloin? Use sirloin or filet mignon
- Want it dairy-free? Sub with cashew sour cream + horseradish
- Add a thin slice of pickled red onion on top for extra acid
- Drizzle with balsamic glaze for a sweet hit
- Roast potatoes ahead and re-crisp before serving
- Make mini versions on kettle chips for zero-cook party bites
What to Serve With This Appetizer
Build your board around this luxury bite:
- Air Fryer Pasta Chips for texture contrast
- Log Lemon Meringue Tart to end on a zesty-sweet note
- Crispy Chicken Cutlets for your main event
- A dry sparkling wine or dirty martini on the side
Storage & Reheating
- Store components separately for max freshness
- Re-crisp potato rounds in the oven at 375°F for 5 minutes
- Gently reheat tenderloin cubes or serve at room temp
- Horseradish cream lasts 3 days in the fridge
FAQs
Can I make this ahead?
Yes! Roast the potatoes and sear the beef early. Assemble just before serving.
Can I use another cut of beef?
Totally. Sirloin or strip steak works, just watch the cook time.
Is the horseradish spicy?
It’s got a kick, but balanced with cream. Adjust to your heat level.
Can I use store-bought chips?
Yes. Use thick, kettle-style chips for sturdiness and crunch.
Is this gluten-free?
Yes, just be sure your horseradish and sour cream are gluten-free certified.
Tenderloin Cube on Potato Crisp
- Total Time: 40 minutes
- Yield: 12–15 bites
Description
Elegant, juicy beef tenderloin cubes layered on crispy roasted potato rounds and topped with creamy, tangy horseradish sauce. Luxe flavor with minimal effort.
Ingredients
1/2 lb beef tenderloin, cut into 1-inch cubes
6–8 small Yukon gold or baby potatoes
2 tbsp olive oil or beef tallow
1/2 cup sour cream
2 tbsp prepared horseradish (or to taste)
1 tbsp lemon juice (optional)
1 tbsp chopped chives
Salt and black pepper to taste
Instructions
1. Preheat oven to 400°F.
2. Slice potatoes into 1/4-inch rounds. Toss with oil, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes, flipping halfway.
3. Pat dry tenderloin cubes and season well with salt and pepper.
4. Heat cast iron skillet over high heat with oil. Sear tenderloin cubes for 1–2 minutes per side until browned. Let rest.
5. In a bowl, mix sour cream, horseradish, lemon juice, and a pinch of salt.
6. To assemble, top each potato crisp with horseradish cream and a cube of tenderloin.
7. Garnish with chives and extra black pepper. Serve warm or room temp.
Notes
Roast potato rounds ahead and re-crisp before serving.
Sub sirloin if tenderloin is unavailable.
Use kettle chips instead of potatoes for shortcut version.
Make horseradish cream up to 3 days ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting, Searing
- Cuisine: Modern American
This Bite is Straight-Up Luxe
These tenderloin cubes on potato crisps with horseradish cream are tiny, punchy, and absolutely unforgettable. Every bite delivers crunch, heat, richness, and cool. Perfect for parties, date nights, or when you just want to flex your flavor game.
Small bite, big moment.