| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- One 28-ounce bag frozen potato tots
- 1/2 teaspoon smoked paprika
- 4 teaspoons Montreal seasoning
- 3 tablespoons salted butter
- 4 Kansas City strip steaks
- 2 tablespoons lemon pepper seasoning
- 1 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons prepared horseradish, or to taste
- 1 tablespoon peppercorns, crushed or ground
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Montreal seasoning, or to taste
- Garnish: chopped fresh parsley
Instructions
- Season the tots with the paprika and half the Montreal seasoning. Bake according to the package instructions.
- Meanwhile, melt the butter in a large cast-iron skillet over medium-high heat. Sprinkle the steaks on both sides with the lemon pepper seasoning and the remaining 2 teaspoons Montreal seasoning. Add the steaks to the skillet and cook for about 3 minutes per side for medium-rare. Remove to a cutting board to rest.
- For the peppercorn horseradish sauce: Add the sour cream, mayonnaise, horseradish, peppercorns, Worcestershire and Montreal seasoning to a bowl, then stir until well combined.
- Mound the tots on a platter and place the steaks alongside. Pour the sauce into a bowl to serve. Garnish with fresh parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 903 |
| Total Fat | 53 g |
| Saturated Fat | 22 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 66 g |
| Cholesterol | 225 mg |
| Sodium | 372 mg |
| Serving Size | 1 of 4 servings |
| Calories | 903 |
| Total Fat | 53 g |
| Saturated Fat | 22 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 66 g |
| Cholesterol | 225 mg |
| Sodium | 372 mg |
Reviews
We have made this twice and it is in my meal plan for this coming weekend. I don’t change a thing. This recipe is amazing!
Our 26th Anniversary dinner tonight thanks to you! Easy, special and delicious.
We made this tonight exactly as the recipe said and boom! It was DELICIOUS and soooo easy. We used ribeye because that’s what I had. Thanks for a great easy recipe!
EXCELLENT Mother’s Day dinner!
This is soooo delicious. Thanks Ree!