Ingredients

• 3 lbs beef tenderloin steaks (six 6-ounce slices)
• 1 lb potato
• 2 egg yolks, well beaten
• 2 tablespoons ground horseradish
• salt and pepper
• 2 tablespoons butter
• 6 mushrooms, peeled
• 2 granny smith apples, peeled, cored and sliced

Instructions

1. Rub salt and pepper into both sides of the steaks. Keep them at room temperature for about an hour.

2. Peel the potatoes and boil them in salted water for about 12 minutes. When they are soft, take them out and put them through a potato ricer.

3. Mix the potatoes with the egg yolks, horseradish, and a little salt and pepper. Shape them into cakes that are roughly the same size as your steaks.

4. Place the potato cakes on a greased cookie sheet and bake them in a 375 degree oven for about 10 minutes, or until the tops turn a nice golden color. Flip them over and repeat with the other side. Remove from the oven and keep warm.

5. Light your broiler and cook the steaks, turning once, until they reach an internal temperature of about 135 degrees (remember that the temperature will continue to rise by about 10 to 12 degrees after you take them out of the oven, which will give you a medium-rare steak).

6. While your steaks are cooking, slice the apples and saute them with the mushrooms in melted butter.

7. When the meat has rested for about 10 minutes, assemble the dish. Start by placing a potato cake on the plate, then cover with sliced apple. Put the steak on top and top with the mushrooms.