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.

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

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

1 ½ pounds Yukon Gold or baby red potatoes, unpeeled and halved

3 tablespoons vegetable oil or another neutral oil, divided

1 ¼ teaspoons fine salt, divided

¾ teaspoon freshly ground black pepper, divided, plus more for serving

½ cup sour cream ¼ cup prepared horseradish

2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces

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

On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons of the oil, ½ teaspoon of salt and ¼ teaspoon of pepper. Arrange the potatoes cut side down and roast for 25 minutes, or until they are tender and the bottoms are golden.

While the potatoes are roasting, in a medium bowl, whisk together the sour cream, horseradish, ¼ teaspoon of salt and ¼ teaspoon of pepper.

After the potatoes have been roasting for 10 minutes, pat the steak dry and season with the remaining ½ teaspoon of salt and ¼ teaspoon pepper.

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.

Add a generous smear of horseradish cream to each plate, and divide the steak and potatoes among the plates. Sprinkle freshly cracked pepper over the dish, if desired. Serve any remaining horseradish cream at the table. Makes 4 servings.

Nutrition information per serving (3 pieces of steak, 1 cup potatoes, 2 tablespoons cream): Calories: 548; Total Fat: 24 g; Saturated Fat: 8 g; Cholesterol: 176 mg; Sodium: 940 mg; Carbohydrates: 33 g; Dietary Fiber: 4 g; Sugar: 6 g; Protein: 57 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.

PHOTO BY REY LOPEZ FOR THE WASHINGTON POST.