small bunch chives, fresh, thinly cut in to small rounds (I added this)
Serving Size: 1 (33) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 65 g91 %
Total Fat 7.2 g11 %
Saturated Fat 2.7 g13 %
Cholesterol 10 mg
Sodium 143.7 mg
Dietary Fiber 0.3 g1 %
Sugars 1.5 g5 %
Protein 0.5 g
In a small bowl, mix together the horseradish and sour cream. Set aside.
Cut each steak into 6 pieces as evenly sized as possible. Transfer to a medium-sized bowl and toss with 1 tbsp of the olive oil, salt, pepper and herbs until evenly coated.
Heat the remaining 1/2 tbsp of oil in a nonstick saute pan over medium-high heat. When very hot, but not smoking, add the beef cuts and sear on each side for about 1 minute per side for rare, about 1 1/2 minutes per side for medium.
Transfer the meat to a plate and tent with tinfoil to keep warm. Let rest for about 7 minutes to allow the juice to reabsorb.
To serve, arrange the spoons on a serving platter. Use a toothpick to spear a piece of meat and place it on one of the spoons; continue with the remaining pieces.
Drizzle any remaining juice over each piece. Add a dollop of horseradish sauce just to the side of each piece of beef. Sprinkle with chives. Serve warm.