Seared Steak with Horseradish Sauce and Roasted Green Beans
A complete steakhouse-style dinner featuring perfectly seared steak topped with tangy horseradish cream sauce, served alongside creamy mashed potatoes and roasted green beans with fresh thyme. The horseradish sauce adds a sharp, peppery kick that cuts through the rich beef, while the combination of sour cream and mayonnaise creates a smooth, restaurant-quality accompaniment. Perfect for date nights or special family dinners when you want to create an impressive meal at home.
Ingredients
- 1 ½ lbs potatoes, russet, peeled and cubed
- 3 Tbsp sour cream, for potatoes
- 3 Tbsp butter
- ½ cup sour cream, for sauce
- 2 Tbsp mayonnaise
- 1 to 2 Tbsp horseradish, drained well, adjust to taste
- 1 tsp apple cider vinegar
- 1 ½ lbs steak, use your favorite cut (NY strip, filet, or strip)portobello mushrooms4 large capsvegetarian
different texture and flavor
- 2 Tbsp cooking oil
- 1 lb green beans, trimmed
- 1 tsp fresh thyme, leaves
- 2 Tbsp olive oil
- salt, to taste
Instructions
- 1
Heat oven to 425F
- 2
Place potatoes in saucepan and cover with cold water, season water generously with salt, cover and bring to a boil
- 3
Spread green beans on sheet pan, toss with olive oil and thyme leaves, season with salt
- 4
Roast green beans in oven, shaking pan halfway through, until tender about 15 minutes
- 5
Remove lid from potatoes and simmer uncovered until easily pierced with fork about 15 minutes
- 6
Heat large skillet with cooking oil over medium heat
- 7
Sear steak on both sides until desired doneness - medium-rare 130F about 3 minutes per side, medium 140F about 4 minutes per side, well-done 160F about 6 minutes per side
- 8
Remove steak from heat and transfer to cutting board, cover and rest for 10 minutes
- 9
Drain potatoes and let sit in colander about 5 minutes to allow steam to escape
- 10
Mash potatoes with sour cream, butter and salt
- 11
Mix horseradish sauce by combining sour cream, mayonnaise, horseradish and apple cider vinegar
- 12
Slice steak and serve with horseradish sauce over top alongside mashed potatoes and green beans
Tips
Let potatoes steam off in the colander for 5 minutes after draining to prevent watery mashed potatoes and ensure a creamy texture.
Adjust horseradish amount gradually to taste - start with 1 tablespoon and add more for extra heat.
Rest the steak for 10 minutes after cooking to allow juices to redistribute for maximum tenderness.
Good to Know
Store leftovers in refrigerator up to 3 days. Keep steak, potatoes and sauce separate.
Horseradish sauce can be made 2 days ahead. Potatoes can be prepped and kept in water up to 4 hours.
Serve immediately while steak is warm. Let steak rest to room temperature before slicing.
Common Mistakes
Don't skip resting the steak to avoid tough, dry meat.
Don't add too much liquid to potatoes to avoid gluey texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make the horseradish sauce ahead of time?
Yes, the horseradish sauce can be made up to 2 days ahead and stored in the refrigerator. The flavors will actually meld and improve over time.
What if I don't have fresh horseradish?
Use prepared horseradish from a jar, but drain it well and start with less since it can be quite potent. Adjust to taste.
How long will leftover steak keep?
Leftover cooked steak will keep in the refrigerator for 3-4 days. Reheat gently to avoid overcooking.