Tenderloin Cube on Potato Crisp with Horseradish Cream & Chive Blossoms Recipe
This elegant appetizer features tender cubes of seared beef tenderloin served atop crispy golden potato slices. Enhanced with a zesty horseradish cream and delicate chive blossoms, this dish offers a perfect balance of textures and bold flavors. Ideal for impressing guests with a sophisticated yet approachable starter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Beef and Garnishes
- 400 g beef tenderloin, trimmed and cut into 2 cm cubes
- Salt and freshly ground black pepper, to taste
- 1 Tbsp extra-virgin olive oil
- 8 slices turkey bacon, finely chopped (optional garnish)
- 4 slices chicken ham, finely julienned (optional garnish)
- A handful of chive blossoms or finely chopped chives
- A few sprigs micro-greens
Potato Crisps
- 2 large Yukon Gold potatoes (or similar waxy potato)
- Vegetable oil for frying (enough to submerge potatoes)
- Fine sea salt, to season
Horseradish Cream
- 100 ml sour cream
- 2–3 Tbsp prepared horseradish (adjust to taste)
- 1 Tbsp lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the potato crisps: Thinly slice the potatoes into 1–2 mm slices. Rinse them under cold water to remove excess starch, then pat completely dry with a clean towel. Heat vegetable oil in a deep pan or fryer to 175 °C (350 °F). Fry the potato slices in batches for 2–3 minutes or until golden and crisp. Remove and drain on paper towels. While still warm, season liberally with fine sea salt.
- Mix the horseradish cream: In a small bowl, combine the sour cream, prepared horseradish, and lemon juice. Season with salt and freshly ground black pepper to taste. Cover and chill in the refrigerator until ready to serve to allow the flavors to meld.
- Sear the beef: Season the beef tenderloin cubes well with salt and pepper. Heat the olive oil in a skillet over medium-high heat until shimmering. Add the beef cubes and sear each cube for approximately 1 minute per side to achieve a rare to medium-rare doneness. Remove from the pan and allow to rest briefly to retain their juices.
- Prepare optional garnishes: Using the same skillet, crisp the finely chopped turkey bacon until browned and crisp or lightly sear the julienned chicken ham slices until just warmed through. This step is optional but adds texture and flavor contrast.
- Assemble the dish: Place one potato crisp on each serving plate. Top each crisp with a seared beef cube. Add a dollop of the chilled horseradish cream on top of the beef. Garnish with chive blossoms or chopped chives and a few sprigs of micro-greens for freshness and visual appeal.
- Serve immediately: Present the assembled bites while the potato crisps are still crunchy and the beef is warm and tender to enjoy the best texture and flavor experience.
Notes
- Ensure potato slices are thoroughly dried before frying to achieve maximum crispiness.
- Adjust the amount of horseradish in the cream to suit your preferred level of heat and pungency.
- For the beef doneness, sear briefly; longer cooking will result in a firmer texture.
- Optional garnishes like turkey bacon or chicken ham add savory complexity but can be omitted for a lighter dish.
- Serve immediately to prevent potato crisps from becoming soggy.
Keywords: beef tenderloin, potato crisps, horseradish cream, chive blossoms, appetizer, seared beef, crispy potatoes
