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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 37%
  • Fat: 15.8g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.2g
  • Protein: 25.3g
  • Carbohydrate: 36.6g
  • Fiber: 3.9g
  • Cholesterol: 71mg
  • Iron: 3.8mg
  • Sodium: 519mg
  • Calcium: 165mg

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

Preparation

  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.
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Beef Tenderloin with Yukon Gold Potatoes, Chili-Cured Onions, and Horseradish Recipe at a Glance
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