- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Peppercorn Horseradish Sauce:
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Directions
- 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.
