Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large pot, add the potatoes and enough cold water to cover. Bring to a boil, add some salt, and cook until the potatoes are tender, about 15 minutes, then drain.
Step 2
Meanwhile, in a large skillet, add the EVOO and the garlic. Over medium heat, fry the garlic until golden and crisp. Using a slotted spoon, transfer the garlic to a paper towel on a plate to drain. Reserve the skillet with the oil.
Step 3
On a cutting board, slice the steak thin crosswise. Toss with a little flour and the paprika. Heat the reserved oil over medium-high heat. Working in 2 batches, cook the meat until browned all over, 3 to 4 minutes. Transfer to a warm platter.
Step 4
Stir the tomato paste into the skillet over medium-high heat for 30 seconds. Add the wine and scrape the bottom of the pan.
Step 5
Mash the potatoes with the sour cream, milk, horseradish, and most of the chives and season with salt. Sprinkle the remaining chives on top. Pour the sauce over the steak. Top with the watercress and reserved garlic chips. Serve the potatoes alongside the steak.
