Pan Seared Steak with Horseradish Mashed Spuds

I was never sure about horseradish. It is oh so strong. I like hot peppers, but there really is nothing similar other than a strong taste. I love zippy salad dressings… again the strong taste. Then we were in Nashville and I had an order of fried green tomatoes with a horseradish dip. Whoa! Oh so good! So, I began to experiment with this new taste sensation. Mashed potatoes was the perfect playground. And with potatoes comes steak… my man is a fan!
This menu is for two… a beautiful night if you can manage adds so much to the ev
ent. ­čÖé
3 large potatoes (I prefer Yukon gold, but any large ones will do: one per person, and one for the pot!)
1 lb sirloin steak, cut into 2″ cubes
salt and pepper to taste
2 or 3 T olive oil
1 small onion, minced
1/3 c chicken broth, or 1 bouillon cube dissolved in 1/2 c water, use only 1/3 cup of this.
1/4 c red wine
1/2 t rosemary
1/2 c half and half cream
2 T horseradish, drained
4 T butter

Boil spuds 15 minutes.
Heat a frying pan to medium high heat with 2 T olive oil, allow to start smoking… pan must be HOT to sear the meat. Season sirloin with salt and pepper and add to pan be careful as it will splatter and sizzle. Brown all over 6 to 8 minutes. Remove from heat and transfer to a bowl.
Add 1 T butter and onion to pan, cook 1 minute. Add chicken broth, rosemary and wine, simmer 5 minutes. Remove from heat, pour in accumulated steak juice from bowl, stir and add meat. Keep warm.
Mash potatoes, add cream, horseradish, butter and 1/2 t. salt.byDeborahonTuesday, September 21, 2010Military Life:,,,

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