Steak with Horseradish Sauce | Cook Smarts

Step 1

Green beans / Thyme - Prep as directed. Store separately. (Can be done up to 5 days ahead) Make horseradish sauce - Whisk together sour cream (portion for steak), mayonnaise, horseradish, and vinegar. (Can be done up to 5 days ahead) Prep steak - Tenderize steak with a fork and season generously with some salt and black pepper. (Can be done 1 day ahead) Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.

Step 2

Heat oven to 425F / 218C. Place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil. While potatoes are coming to a simmer, spread green beans out on a sheet pan. Toss with olive oil and thyme leaves. Season with some salt. Roast in the oven, shaking the pan halfway through cooking, until the green beans are tender, ~15 minutes. Return to the potatoes and remove the lid. Simmer, uncovered, until the potatoes can be easily pierced with a fork, ~15 minutes. Meanwhile, heat a large skillet with cooking oil over medium heat. Sear steak on both sides until it reaches your desired level of doneness - Medium-rare: 130F / 54C degrees (~3 minutes per side); Medium: 140F / 60C degrees (~4 minutes per side); Well-done: 160F / 71C degrees (~6 minutes per side). Remove steak from heat and transfer to a cutting board. Cover steak and let it rest for 10 minutes. Drain the potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes). Use a masher to mash potatoes with sour cream (portion for potatoes), butter, and some salt. Slice steak and serve it with horseradish sauce over top. Enjoy with mashed potatoes and green beans on the side.

Step 3

Green beans / Thyme - Prep as directed. Store separately. (Can be done up to 5 days ahead) Make horseradish sauce - Whisk together sour cream (portion for steak), mayonnaise, horseradish, and vinegar. (Can be done up to 5 days ahead) Prep steak - Tenderize steak with a fork and season generously with some salt and black pepper. (Can be done 1 day ahead) Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.

Step 4

Heat oven to 425F / 218C. Place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil. While potatoes are coming to a simmer, spread green beans out on a sheet pan. Toss with olive oil and thyme leaves. Season with some salt. Roast in the oven, shaking the pan halfway through cooking, until the green beans are tender, ~15 minutes. Return to the potatoes and remove the lid. Simmer, uncovered, until the potatoes can be easily pierced with a fork, ~15 minutes. Meanwhile, heat a large skillet with cooking oil over medium heat. Sear steak on both sides until it reaches your desired level of doneness - Medium-rare: 130F / 54C degrees (~3 minutes per side); Medium: 140F / 60C degrees (~4 minutes per side); Well-done: 160F / 71C degrees (~6 minutes per side). Remove steak from heat and transfer to a cutting board. Cover steak and let it rest for 10 minutes. Drain the potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes). Use a masher to mash potatoes with sour cream (portion for potatoes), butter, and some salt. Slice steak and serve it with horseradish sauce over top. Enjoy with mashed potatoes and green beans on the side.

Step 5

Green beans / Thyme - Prep as directed. Store separately. (Can be done up to 5 days ahead) Make horseradish sauce - Whisk together sour cream (portion for steak), mayonnaise, horseradish, and vinegar. (Can be done up to 5 days ahead) Prep steak - Tenderize steak with a fork and season generously with some salt and black pepper. (Can be done 1 day ahead) Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.

Step 6

Heat oven to 425F / 218C. Place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil. While potatoes are coming to a simmer, spread green beans out on a sheet pan. Toss with olive oil and thyme leaves. Season with some salt. Roast in the oven, shaking the pan halfway through cooking, until the green beans are tender, ~15 minutes. Return to the potatoes and remove the lid. Simmer, uncovered, until the potatoes can be easily pierced with a fork, ~15 minutes. Meanwhile, heat a large skillet with cooking oil over medium heat. Sear steak on both sides until it reaches your desired level of doneness - Medium-rare: 130F / 54C degrees (~3 minutes per side); Medium: 140F / 60C degrees (~4 minutes per side); Well-done: 160F / 71C degrees (~6 minutes per side). Remove steak from heat and transfer to a cutting board. Cover steak and let it rest for 10 minutes. Drain the potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes). Use a masher to mash potatoes with sour cream (portion for potatoes), butter, and some salt. Slice steak and serve it with horseradish sauce over top. Enjoy with mashed potatoes and green beans on the side.