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