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

Yield 4 servings
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

  • Onions:
  • 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
  • Potatoes:
  • 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

Nutrition 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

How to Make It

  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.

Ajax Tavern, Aspen, Colorado