Finger Steaks Recipe
hand cut angus beef tenders, house battered and served with creamy horseradish & fries
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Ingredients
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Finger Steaks
Creamy Horseradish Sauce
Fries
Method
Finger Steaks
- 1
Prepare the Beef
Slice the Angus beef tenderloin into finger-sized strips, about 1 inch wide and 3-4 inches long. Pat them dry with paper towels.
- 2
Make the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder.
- 3
- 4
Batter the Beef
Dip each beef strip into the wet mixture and then coat thoroughly with the dry batter. Shake off any excess flour.
- 5
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 6
Fry the Beef
Carefully place the battered beef strips into the hot oil. Fry in batches for 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Creamy Horseradish Sauce
- 7
Mix the Sauce
In a small bowl, combine the prepared horseradish, sour cream, Dijon mustard, and lemon juice. Stir until smooth.
- 8
Season
Add salt and black pepper to taste, mixing well.
Fries
- 9
Prepare the Potatoes
Peel the potatoes and cut them into thin strips for frying.
- 10
Heat the Oil
In a separate pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 11
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches. Fry for 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.
- 12
Season the Fries
Sprinkle with salt to taste before serving.
