Sunday Supper: Seared Beef Filet With Horseradish-Spiked Mashed Potatoes And Horseradish Cream Recipe

• 1/4 cup grated peeled fresh horseradish (from 1 2-inch piece)
• 2 tablespoons creme fraiche (or sour cream)
• 1 heaping tablespoon prepared horseradish
• 1 teaspoon kosher salt
• 10 drops Tabasco sauce
• 2 drops Worcestershire sauce
• Freshly ground black pepper
• 16 canned or jarred potatoes (from 2 12-ounce jars or 2 15-ounce cans)
• 1/2 cup cream
• 2 tablespoons unsalted butter
• 4 large garlic cloves, grated or minced (about 1 tablespoon)
• 1 teaspoon kosher salt
• 2 tablespoons creme fraiche (or sour cream)
• 4 six-ounce beef filets (about 3/4 inch thick)
• Kosher salt and freshly ground black pepper
• 1/4 cup canola oil (or other neutral-flavored oil)
• Peeled fresh horseradish, for grating
• 30 fresh chives

1. To prepare the horseradish cream, stir the grated horseradish, creme fraiche, prepapred horseradish, kosher salt, Tabasco, Worcestershire, and freshly ground black pepper together in a small bowl.
2. To make the mashed potatoes, break the potatoes up into 1-inch pieces. Combine them in a medium saucepan with the cream, butter, garlic, and salt. Put the pan over high heat and bring the potatoes to a boil, stirring often. Reduce heat and simmer potatoes 5 minutes, stirring occasionally. Remove pan from heat; use a handheld immersion blender to puree the potatoes 10 to 15 seconds, until they're mashed but still slightly lumpy (or mash them with a potato masher or puree them in a food mill). Stir in the creme fraiche and cover.
3. Season both sides of the steaks with kosher salt and black pepper. Heat the canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil's almost smoking (you will begin to smell the oil at this point). Place steaks in the skillet and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium. Flip the steaks, turn off the heat, and let them sit in the skillet until the skillet goes quiet, about 3 minutes.
4. Spoon the potatoes onto each of four plates, dividing them evenly and smashing them down slightly to create a bed for the steak. Grate about 1 tablespoon of fresh horseradish and use scissors to snip about 1 tablespoon of chives over each serving. Lay the steaks on the potatoes first-cooked side up, dollop 1 tablespoon of the horseradish cream on each steak and serve with the remaining horseradish cream on the side.

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Taken from www.seriouseats.com/recipes/2008/01/seared-beef-filet-with-horseradish-mashed-potatoes-recipe.html (may not work)