Beef Tips Crispy Parsnip Threads With Horseradish Cream Sa Recipes

BEEF TIPS WITH HORSERADISH GRAVY

Steps:

• In a large nonstick skillet, combine the beef tips with gravy, creme fraiche, horseradish and pepper. Cook and stir over medium-low heat until heated through. Sprinkle with chives and serve with rice.

PARSNIP POTATO LATKES W/HORSERADISH CREAM

Steps:

• combine sour cream and horseradish, refrigerate combine parsnips, potatoes, carrots in a colander.
• press down with paper towels to remove excess moisture.
• place in a large bowl, add onions, flour, salt, pepper preheat oven to 400 divide parsnip mixture into 10 patties (latkes) heat oil in skillet, fry 5 latkes at a time, about 3 minutes per side until brown, remove to a baking sheet, repeat with remaining latkes.
• bake latkes for 20 minutes, turning after 10 minutes.
• serve with horseradish cream.

PARSNIP LATKES WITH LOX AND HORSERADISH CREME

Steps:

• Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE

Steps:

• Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
• Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
• Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
• Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
• Serve with the sour cream-horseradish sauce.

SIRLOIN TIPS WITH HORSERADISH BUTTER SAUCE

Steps:

• Pat steaks dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, then cook steaks 6 minutes on each side for medium-rare. Transfer steaks to plates. Remove skillet from heat and immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon sauce over steaks.

BEEF BITES WITH CREAMY HORSERADISH SAUCE

Steps:

• Mix sour cream and horseradish.
• Spread each toast slice with 1 tsp. of the sour cream mixture; top with 1 or 2 beef strips.
• Top evenly with the sour cream mixture; sprinkle with onions.

PARSNIP POTATO LATKES WITH HORSERADISH CREAM

Steps:

• Combine sour cream and horseradish; cover and chill.
• Combine potato, parsnip, and carrot; spread evenly onto several layers of paper towels. Sprinkle with 3/4 teaspoon salt; let stand 30 minutes. Cover with additional paper towels, and press down to absorb liquid. Place parsnip mixture in a large bowl. Add onion, flour, and pepper; toss to combine.
• Preheat oven to 400°.
• Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 5 patties; cook 2 minutes on each side or until golden brown. Place cooked patties on a baking sheet.
• Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400° for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.

BEEF TIPS & CRISPY PARSNIP THREADS WITH HORSERADISH CREAM SA

Steps:

• In medium mixing bowl, whisk together the plain yogurt, horseradish cream, half & half, beef broth and rosemary and set aside.
• Pour 2 Tablespoons olive oil to a large frying pan and heat over medium heat. Add chopped onion and saute until translucent. Add beef tips to pan, sprinkle with salt and pepper, and cook until meat is no longer pink.
• Sprinkle beef with flour and stir to coat. Add mushrooms to the pan and to cook over medium heat, stirring occasionally.
• Meanwhile, scrub and peel the outer layer from the parsnips and discard. Using your potato peeler, quickly peel strips of parsnips until you reach the woody center.
• Pour remaining 2 Tablespoons olive oil in a skillet and heat over medium heat. Add parsnip threads in small batches and fry until golden brown and crispy. Transfer to a paper lined plate to drain.
• While parsnips and beef tips are cooking, cook the egg noodles according to package directions.
• When the noodles are down to their last five minuets of cooking, pour the horseradish cream sauce over the beef and mushrooms and stir well to coat. Simmer until sauce has slightly thickened.
• Drain noodles and place in a serving bowl. Pour beef tips and horseradish cream sauce over the noodles and top with the crispy parsnip threads.