Easy Steak Frites

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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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 

Peppercorn Horseradish Sauce:

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 


  1. Season the tots with the paprika and half the Montreal seasoning. Bake according to the package instructions.
  2. 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.
  3. For the peppercorn horseradish sauce: Add the sour cream, mayonnaise, horseradish, peppercorns, Worcestershire and Montreal seasoning to a bowl, then stir until well combined.
  4. Mound the tots on a platter and place the steaks alongside. Pour the sauce into a bowl to serve. Garnish with fresh parsley.