Beef Bites With Creamy Horseradish Sauce Food

SEARED BEEF FILET WITH HORSERADISH SAUCE

Steps:

• In a small bowl, combine the mayo, horseradish, vinegar, lemon juice, and salt. Stir and set aside, or refrigerate until ready to use. Heat a skillet, preferably cast iron, over medium-high heat. Coat the filets in olive oil, then season generously with salt and pepper. Sear filet on each side until cooked to desire doneness. I do mine 4 minutes per side for medium-rare. Transfer filets to a plate and cover with foil. Let rest for at least 10 minutes. When rest time is complete, slice into thin pieces against the grain. You can either lay the slices flat on a plate, or thread them through small wooden skewers for serving like I did. Top with a small dallop of the horseradish cream sauce. Garnish with rosemary and sprinkle with a little additional kosher salt prior to serving. Enjoy!

ROSE BEEF BITES WITH HORSERADISH CREAM

Steps:

• 1 Preheat the oven to 350°F. Slice the baguette into 18 thin circles. Brush both sides of each slice with melted butter. Place the baguette circles on a baking sheet and toast them in the oven for about 7-10 minutes, turning halfway through, until brown, then let cool.
• 2 To make the horseradish cream, combine the crème fraîche or sour cream with the horseradish and season to taste. When the baguette circles have cooled, place a spoonful of horseradish cream on top of each one.
• 3 Cut each slice of beef in half lengthwise, then roll it up to form a pretty rose spiral. Place a roll of beef on top of each baguette circle, then garnish with watercress leaves.

STEAK BITES WITH SPICY BLUE CHEESE CREAM

Steps:

• Heat a heavy-bottomed skillet over medium-high heat.
• Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat.
• Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl.
• Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving.

BEEF BITES WITH CREAMY HORSERADISH SAUCE

Steps:

• Mix sour cream and horseradish.
• Spread each toast slice with 1 tsp. of the sour cream mixture; top with 1 or 2 beef strips.
• Top evenly with the sour cream mixture; sprinkle with onions.

TENDERLOIN BITES W/ CREAMY HORSERADISH SAUCE #TASTYPARTYTIDBITS

Steps:

• 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.

COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE

Steps:

• Preheat oven to 500°.
• Combine the first 6 ingredients in a small bowl; rub mixture over beef.
• Place beef in a large roasting pan.
• Bake for 10 minutes.
• Decrease oven temperature to 350°; bake for 30 more minutes or until a meat thermometer reads 140°or desired degree of doneness.
• Remove from oven, and cool until room temperature (1 hour).
• Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
• Wrap beef in plastic wrap; chill overnight.
• Cut roast into 1/2-inch slices; arrange slices on a serving platter.
• Garnish, if desired, with rosemary sprigs.
• Serve with Creamy Horseradish Sauce.