Name: Tenderloin Bites W/ Creamy Horseradish Sauce #tastypartytidbits
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/4 cup prepared horseradish; 1/2 cup sour cream; 2 (6 ounce) filet mignon steaks; 1 1/2 tablespoons olive oil; 1/4 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)

Recipe by MixnVixn

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From Love at First Bite: The Complete Vampire Lover's Cookbook Special Tools: 12 Asian soup spoons, 12 toothpicks.

Ready In:: 30mins
Serves:
Units:

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ingredients

¹⁄₄ cup prepared horseradish
¹⁄₂ cup sour cream
2 (6 ounce) filet mignon steaks
1 ¹⁄₂ tablespoons olive oil
¹⁄₄ 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)

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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