You need to have an extra hungry belly for this 'cause once you get started it's almost impossible to stop until the plate is empty... I season some extra thick steaks on both sides with Garlic powder, Johnnies' Seasoning salt, chili powder, course ground pepper, and let them hang out in the fridge while prepping the rest of the course. Creamy horseradish sauce for the steak bites includes about 1 part horseradish to 3 parts sour cream and a little mayonnaise. Then shake in some Worcestershire and pepper, & a dash of salt. I also like some Au Jus for dippins. I boil quartered Yukon gold potatoes skin on for about 20 minutes. Then strain and hand mash w/ butter, sour cream, crushed garlic and salt-n-peppa to taste. These are creamy with great texture because of the peels and hand mashing. For the steaks I preheat the oven to 450 and do a pan fry/oven roast combo. I sear the meat @ medium high to high for a minute or two on both sides to start a crispy outside and seal in the juices. Also get the sides a little too. This keeps the steak from bleeding out while it finishes in the oven. That hot oven will cook the steaks to medium in only about 5 minutes. Fresh green beans are sauteed in a little olive oil w/ chopped green onion, bacon pieces, and splashes of red wine vinegar. Before the vinegar cooks in to the beans I mix in a big pinch of sugar and once again black pepper finds it's way, too. Whoever thought of doing beans this way is a genius! Just don't overcook them. I like them still bright green and with a decent crunch.
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