Tenderloin Bites W/ Creamy Horseradish Sauce #tastypartytidbits

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup prepared horseradish
  • 12
  • 2
    (6 ounce) filet mignon steaks
  • 1 12
    tablespoons olive oil
  • 14
    teaspoon kosher salt
  • black pepper, to taste, freshly cracked
  • 1
    tablespoon herbes de provence (I added this)
  • 1
    small bunch chives, fresh, thinly cut in to small rounds (I added this)
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DIRECTIONS

  • 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.
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