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.

How to Make It

Step 1

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

Step 2

Preheat oven to 450°.

Step 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.

Step 4

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

Step 5

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

Step 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.

Step 7

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

Step 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

Ratings & Reviews

wiggieje's Review

August 21, 2012
A bit of work, so I don't make this often, but so worth the effort when I have the time. Original and absolutely delicious.

CindyH's Review

July 09, 2011
This is such a good pairing of flavors. A bit much to put together but worth it in the end.