Beef Tenderloin with Yukon Gold Potatoes, Chili-Cured Onions, and Horseradish

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.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 385
Caloriesfromfat 37 %
Fat 15.8 g
Satfat 6.6 g
Monofat 5 g
Polyfat 2.2 g
Protein 25.3 g
Carbohydrate 36.6 g
Fiber 3.9 g
Cholesterol 71 mg
Iron 3.8 mg
Sodium 519 mg
Calcium 165 mg


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
Horseradish cream:
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


To prepare onions, combine first 6 ingredients in a bowl; toss well. Let stand 2 hours, stirring occasionally.

Preheat oven to 450°.

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.

To prepare horseradish cream, combine sour cream, milk, and horseradish; cover and chill.

Prepare the grill, or preheat the oven to 450°.

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.

Drain onions in a colander over a bowl, reserving 1 tablespoon marinade; toss marinade with arugula.

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.

Chef Tobias Lawry,

Ajax Tavern, Aspen, Colorado,

Cooking Light

April 1999
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