- Horseradish Puffs
- 1 cup all purpose flour
- ½ cup beer (Leinenkugel’s® Fireside Nut Brown)
- ½ cup water
- 2 sticks butter cut in pieces
- ½ teaspoon salt
- 4 large eggs
- 2 tablespoons Silver Spring® Fresh Ground Horseradish
- 2 tablespoons fresh chopped chives
- Caramelized Onion
- 1 medium onion, cut julienne
- 2 tablespoons clarified butter
- Salt & Pepper to taste
- Sour Cream Sauce
- ½ cup sour cream
- 3 tablespoons Silver Spring® Fresh Ground Horseradish
- 2 tablespoons finely chopped chives
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- 1/8 teaspoon ground white pepper
- Steak Pieces
- 16 (1 ounce) steak pieces, trimmed of all fat (tenderloin or sirloin)
- Salt & Pepper to taste
- ¼ cup clarified butter
- ¼ cup sweet marsala wine (optional)
Horseradish Puffs (Yield: 16 puffs)
Heat beer, water, salt, and butter in a saucepan over medium-high heat, until boiling. Add the flour all at once, stirring constantly until mixture forms a ball and pulls away from the side of the pan. Place mixture in a mixer fitted with a paddle and beat on low 2-3 minutes to cool slightly. Add eggs one at a time, beating well between each addition to maintain dough. Add horseradish and chives. Using a pastry bag with a star tube, pipe out 16 silver dollar sized puffs on a lightly greased sheet pan. Bake in a preheated 450° oven for 10 minutes. Reduce heat to 350° and bake an additional 35 minutes. Let horseradish puffs rest until cooled enough to handle (can be prepared and frozen in advance). When puffs are cool, cut top third off and reserve for plating. Remove any excess moist dough.
Caramelized Onion (Yield: 1 cup)
Heat butter in a sauté pan over medium-high heat. Add onion and toss until it begins to brown. Reduce heat to low and cook, stirring frequently until dark brown in color. Season with salt and pepper to taste. Keep warm until plating.
Sour Cream Sauce (Yield: 1 cup)
Combine ingredients in mixing bowl. Mix until well incorporated and set aside until plating.
Steak Pieces (Yield: 16 pieces)
Season steak pieces with salt and pepper to taste. Heat butter in large sauté pan over medium-high heat. Add steak pieces and cook to medium-rare browning on all sides. Drain fat and add wine. Return to heat and toss until glazed. Transfer to a warm plate to begin plating.
To plate: heat puffs in oven until warm. Place 1 tablespoon caramelized onion in each puff. Top with steak piece and 1 tablespoon sour cream sauce. Finish with reserved tops and sprinkle with chopped chives.
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Recipe courtesy Recipe Courtesy of Chef Casey Anderson, ECGCC