Beef Tenderloin with Yukon Gold Potatoes, Chili-Cured Onions, and Horseradish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The contrast of textures and flavors - crunchy onions, seared steak, creamy horseradish - in this dish from Tobias Lawry of Ajax Tavern in Aspen, Colorado, is phenomenal. Any potatoes will work in place of the Yukon golds. Ingredients:
2 cups vertically sliced red onion |
1/4 cup fresh lemon juice |
1 tablespoon minced fresh basil |
2 teaspoons chili powder |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
4 cups sliced yukon gold or red potato (about 1 1/2 pounds) |
1 tablespoon vegetable oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
2/3 cup low-fat sour cream |
2 tablespoons fat-free milk |
1 tablespoon prepared horseradish |
remaining ingredients |
1 (12-ounce) beef tenderloin |
1/4 teaspoon freshly ground black pepper |
2 cups trimmed arugula |
4 shavings fresh parmesan cheese |
Directions:
1. To prepare onions, combine first 6 ingredients in a bowl; toss well. Let stand 2 hours, stirring occasionally.
2. Preheat oven to 450°.
3. To prepare potatoes, combine potato, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl, and toss well to coat. Arrange potato slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 15 minutes. Turn potato slices over, and bake an additional 20 minutes or until tender and lightly browned.
4. To prepare horseradish cream, combine sour cream, milk, and horseradish; cover and chill.
5. Prepare the grill, or preheat the oven to 450°.
6. Rub tenderloin with 1/4 teaspoon black pepper. Insert meat thermometer into thickest part of tenderloin. Place the tenderloin on a grill rack or a broiler pan coated with cooking spray, and grill or bake at 450° for 20 minutes or until meat thermometer registers 145° (medium-rare) or 160° (medium), turning every 5 minutes. Let stand 5 minutes; cut into 8 slices.
7. Drain onions in a colander over a bowl, reserving 1 tablespoon marinade; toss marinade with arugula.
8. Arrange 2 slices tenderloin, 1 cup potatoes, 1/2 cup arugula mixture, and 1/4 cup onions on each of 4 plates; drizzle each serving with about 2 1/2 tablespoons horseradish cream, and top with 1 cheese shaving.
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