Montezuma New York steak cutlets with apple, roasted beet puree and horseradish cream on potato crisp

• One apple
• 1 -2 beets
• Two grass-fed New York steaks-about 5 oz each
• 1-2 large potatoes
• Oil for frying
• Sea salt
• 1 tablespoon extra hot horseradish
• 2 tablespoon mayonnaise
• 3 tablespoon sour cream
• chives chopped

Apple Beet Puree

Preheat the oven to 350 degrees. Roast apples and beets until tender in the oven about an hour, then peel them, core them and puree them in a food processor.(if puree is too thick you can thin it with apple or orange juice)

Potatoes

Heat oil for frying to 350 degrees and cut the potatoes paper thin using a mandolin. Fry potatoes until golden brown, salt to taste.

Steak

Prepare grill for medium hot direct heat. Sear New York steaks on the rare side, about two minutes each side. Let rest for 15 minutes.

Horseradish cream

In a small bowl mix sour cream, mayo and horseradish, sea salt and black pepper to taste

Preparing the appetizer

First top the potato crisp with a teaspoon of apple beet puree, then cut the beef across the grain paper thin. Place two pieces beef crisscross over beet mix then dollop horseradish cream. Garnish with chives

Wine suggestion: 2007 Train Wreck