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You won’t believe how fast platters of this meat disappears at parties. Once word gets out, the feeding frenzy begins. Use this recipe with leftover steaks sliced very thin, or cook an entire tenderloin to medium rare, slice in thin strips and serve it hot.
If you like yours on the hotter side, just keep adding fresh horseradish to the mix until you get it where you want. Careful with the tasting, you won’t have enough to surround your platter!
2 1/2 tbs grated horseradish root
1 1/2 cup mayonnaise
1/2 cup ranch dressing
1/2 medium onion finely chopped
2 cloves garlic finely chopped
4 tbs dill weed
salt & pepper
Combine the horseradish, mayonnaise, and ranch dressing in a mixing bowl. Add onions, garlic and dill weed. With a spatula fold these ingredients together until well blended. Add salt and pepper to taste while continuing to blend. Serve in a small bowl with a bit of dill weed sprinkled on the top. Serve on a platter with meat arranged around the outside. Works great as an appetizer to keep your guests busy while the rest of supper gets to the table.