Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Chef Tobias Lawry
Recipe by Cooking Light April 1999

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Yield:
4 servings
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Ingredients

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Directions

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

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  • 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.

Source

Ajax Tavern, Aspen, Colorado

Nutrition Facts

385 calories; calories from fat 37%; fat 15.8g; saturated fat 6.6g; mono fat 5g; poly fat 2.2g; protein 25.3g; carbohydrates 36.6g; fiber 3.9g; cholesterol 71mg; iron 3.8mg; sodium 519mg; calcium 165mg.
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