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