Seared Steak Tips with Potatoes and Horseradish Cream Recipe

Seared Steak Tips with Potatoes and Horseradish Cream Recipe

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This simple meat and potatoes dinner offers a little something extra in a creamy horseradish sauce. Cut the potatoes into slices and roast them, cut side down, until crispy at the edges. Serve with medium-bodied red wine and a green salad, if you like.

Refrigerate the steak and sauce separately for up to 4 days.

Horseradish sauce can be prepared up to 4 days in advance.

Adapted from America’s Test Kitchen.



  1. Step 1

    Position a rack in the lower third of the oven and preheat to 450 degrees. Take the meat out of the refrigerator until it cools.

  2. Step 2

    On a large rimmed baking sheet, toss potatoes with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange the cut potatoes, side down, and roast for 25 minutes, or until tender and the bottom is golden.

  3. Step 3

    While potatoes are roasting, in a medium bowl, whisk together sour cream, horseradish, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  4. Step 4

    After roasting the potatoes for 10 minutes, pat the steak dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  5. Step 5

    In a large skillet over medium-high heat, heat the remaining tablespoon of oil until shimmering and smoking. Add the steak ends and sear until well browned on all sides and the meat registers about 125 degrees (for medium rare), about 7 minutes total. Transfer it to a serving plate, cover it with aluminum foil, and let it rest for 5 minutes.

  6. Step 6

    Add a generous dollop of horseradish cream to each plate, then divide the steak and potatoes between plates. Sprinkle more pepper over the dish, if desired. Serve any remaining horseradish cream at the table.

Nutritional facts

Per serving (3 pieces of steak, 1 cup potatoes, 2 tablespoons cream)

  • Calories


  • fat

    24 grams

  • Saturated fat

    8 grams

  • Carbohydrates

    33 grams

  • sodium

    940 mg

  • Cholesterol

    176 mg

  • protein

    57 grams

  • Fiber


  • sugar

    6 g

This analysis is an estimate based on the available ingredients and this product. It should not be a substitute for the advice of a dietitian or nutritionist.

Adapted from America’s Test Kitchen.

Previously checked Anne Maloney.

Published January 30, 2023

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