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Export 5 ingredients for grocery delivery
Step 1
1 Position a rack in the lower third of the oven and preheat to 450 degrees
Step 2
2 Remove the meat from the refrigerator to take the chill off
Step 3
3 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
Step 4
4 Arrange the potatoes cut side down and roast for 25 minutes, or until they are tender and the bottoms are golden
Step 5
5 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
Step 6
6 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
Step 7
7 In a large skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering and almost smoking
Step 8
8 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
Step 9
9 Transfer to a serving platter, tent with aluminum foil and let rest for 5 minutes
Step 10
10 Add a generous smear of horseradish cream to each plate, and divide the steak and potatoes among the plates
Step 11
11 Sprinkle with more pepper over the dish, if desired
Step 12
12 Serve any remaining horseradish cream at the table
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