Caramelized Onion Topped Steaks W Creamy Horseradish Sauce

SALSA QUEENS COPYCAT "CREAMY HORSERADISH SAUCE"



Salsa Queens Copycat

I was paying $5 for a small container at Whole Foods so I decided to make it myself. My family likes my version better than the "Sauce Queens" brand! This sauce has a wonderful, creamy, full flavor that compliments instead of overwhelming. We use it in place of mayo all the time. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

Recipe From food.com

Provided by Nedley Meyers

Categories     Sauces

Time 5m

Yield 1 3/4 cups, 14 serving(s)

Number Of Ingredients 8

1 cup reduced-fat sour cream
1/2 cup mayonnaise
1/3 cup prepared horseradish
1 tablespoon apple cider vinegar
1 teaspoon mustard powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/8 teaspoon red pepper powder

Steps:

  • Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl. Chill for at least an hour before serving.
  • May be refrigerated for up to 5 days.
  • Use instead of mayo. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

CARAMELIZED ONION-TOPPED STEAKS W/ CREAMY HORSERADISH SAUCE



Caramelized Onion-topped Steaks W/ Creamy Horseradish Sauce image

This recipe makes amazingly great tasting, melt in your mouth, tenderloin! The onions and the sauce are a perfect accompaniment. I got this recipe from Kraft's Food and Family Quarterly Magazine (Spring 2005). The recipe calls for Kraft products, however, I used all Organic products from various companies and it was perfect. These steaks can be served with small baked Sweet Potatoes and Simple Sautéed Asparagus, Peppers & Onions (Sautéed Confetti Asparagus) for a perfect meal!

Recipe From food.com

Provided by NcMysteryShopper

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 beef tenderloin steaks (4 Ounces Each)
1 small onion, thinly sliced (3/4 Cup)
1/4 cup Italian dressing (Kraft Regular Italian or Light Done Right!)
1/4 cup sour cream
1 tablespoon horseradish
Calories82.7
Fat7.2
SaturatedFat2.5
Cholesterol6.3
Sodium262.9
Carbohydrate4.3
Fiber0.4
Sugar2.3
Protein0.7

Steps:

  • Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
  • Push Onion to Edges of Skillet.
  • Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
  • Meanwhile, Combine Sour Cream and Horseradish.
  • Place Steaks on Serving Plates; Top with Onions.
  • Serve with Horseradish Sauce.

CARAMELIZED ONION AND HORSERADISH SMASHED POTATOES



Caramelized Onion and Horseradish Smashed Potatoes image

Caramelized onions give this incredible side dish a subtle sweetness, and the addition of horseradish gives it a little attitude! They make an absolutely fabulous side dish to prime rib, and have become a tradition every year at family holiday gatherings! To save time, the caramelized onions can be made ahead of time and refrigerated, then warmed before adding to the potatoes.

Recipe From allrecipes.com

Provided by brightlightz

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 8

Number Of Ingredients 10

3 tablespoons butter
4 onion, sliced and separated into rings
1 tablespoon white wine vinegar
½ teaspoon ground dried thyme
6 large baking potatoes, peeled and cubed
1 tablespoon Dijon mustard
2 tablespoons prepared horseradish, or to taste
salt and cracked black pepper to taste
¼ cup softened butter
¾ cup half-and-half
Calories381.1 calories
Carbohydrate60.8 g
Cholesterol35.1 mg
Fat13.1 g
Fiber8.2 g
Protein7.7 g
SaturatedFat8.1 g
Sodium160.9 mg
Sugar7.3 g

Steps:

  • Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
  • While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute.
  • To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.

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