Tenderloin Bites W/ Creamy Horseradish Sauce #tastypartytidbits

Ingredients

• 14 cup prepared horseradish
• 12 cup sour cream
• 2 (6 ounce) filet mignon steaks
• 1 12 tablespoons olive oil
• 14 teaspoon kosher salt
• black pepper
• to taste
• freshly cracked
• 1 tablespoon herbes de provence (I added this)
• 1 small bunch chives
• fresh
• thinly cut in to small rounds (I added this)

Instructions

1. In a small bowl, mix together the horseradish and sour cream.
2. Set aside.
3. Cut each steak into 6 pieces as evenly sized as possible.
4. Transfer to a medium-sized bowl and toss with 1 tbsp of the olive oil, salt, pepper and herbs until evenly coated.
5. Heat the remaining 1/2 tbsp of oil in a nonstick saute pan over medium-high heat.
6. When very hot, but not smoking, add the beef cuts and sear on each side for about 1 minute per side for rare, about 1 1/2 minutes per side for medium.
7. Transfer the meat to a plate and tent with tinfoil to keep warm.
8. Let rest for about 7 minutes to allow the juice to reabsorb.
9. To serve, arrange the spoons on a serving platter.
10. Use a toothpick to spear a piece of meat and place it on one of the spoons; continue with the remaining pieces.
11. Drizzle any remaining juice over each piece.
12. Add a dollop of horseradish sauce just to the side of each piece of beef.
13. Sprinkle with chives.
14. Serve warm.