Seared Steak Tips With Potatoes and Horseradish Cream on a table in a Studio
(Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post )
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Seared Steak Tips With Potatoes and Horseradish Cream

This simple meat-and-potatoes supper offers a little something extra in a creamy horseradish sauce. The potatoes are sliced and then roasted cut-side down until crisped on the edges. Serve with a medium-bodied red wine and a green salad, if you like.

Refrigerate the steak and sauce separately for up to 4 days.

The horseradish sauce can be made up to 4 days ahead.

Adapted from America's Test Kitchen.


measuring cup
Servings: 4
  • 1 1/2 pounds Yukon Gold or baby red potatoes, unpeeled and halved
  • 3 tablespoons vegetable oil or another neutral oil, divided
  • 1 1/4 teaspoons fine salt, divided
  • 3/4 teaspoon freshly cracked black pepper, divided, plus more for serving
  • 1/2 cup sour cream
  • 1/4 cup prepared horseradish
  • 2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces


Time Icon Total: 30 mins
  1. Step 1

    Position a rack in the lower third of the oven and preheat to 450 degrees. Remove the meat from the refrigerator to take the chill off.

  2. Step 2

    On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons of the oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the potatoes cut side down and roast for 25 minutes, or until they are tender and the bottoms are golden.

  3. Step 3

    While the potatoes are roasting, in a medium bowl, whisk together the sour cream, horseradish, 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

  4. Step 4

    After the potatoes have been roasting for 10 minutes, pat the steak dry and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon pepper.

  5. Step 5

    In a large skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering and almost smoking. Add the steak tips and sear until well browned on all sides and the meat registers about 125 degrees (for medium-rare), about 7 minutes total. Transfer to a serving platter, tent with aluminum foil and let rest for 5 minutes.

  6. Step 6

    Add a generous smear of horseradish cream to each plate, and divide the steak and potatoes among the plates. Sprinkle with more pepper over the dish, if desired. Serve any remaining horseradish cream at the table.

Nutritional Facts

Per serving (3 pieces of steak, 1 cup potatoes, 2 tablespoons cream)

  • Calories


  • Carbohydrates

    33 g

  • Cholesterol

    176 mg

  • Fat

    24 g

  • Fiber

    4 g

  • Protein

    57 g

  • Saturated Fat

    8 g

  • Sodium

    940 mg

  • Sugar

    6 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from America's Test Kitchen.

Tested by Ann Maloney