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1
To prepare the horseradish cream, stir the grated horseradish, creme fraiche, prepapred horseradish, kosher salt, Tabasco, Worcestershire, and freshly ground black pepper together in a small bowl.
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2
To make the mashed potatoes, break the potatoes up into 1-inch pieces. Combine them in a medium saucepan with the cream, butter, garlic, and salt. Put the pan over high heat and bring the potatoes to a boil, stirring often. Reduce heat and simmer potatoes 5 minutes, stirring occasionally. Remove pan from heat; use a handheld immersion blender to puree the potatoes 10 to 15 seconds, until they're mashed but still slightly lumpy (or mash them with a potato masher or puree them in a food mill). Stir in the creme fraiche and cover.
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3
Season both sides of the steaks with kosher salt and black pepper. Heat the canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil's almost smoking (you will begin to smell the oil at this point). Place steaks in the skillet and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium. Flip the steaks, turn off the heat, and let them sit in the skillet until the skillet goes quiet, about 3 minutes.
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4
Spoon the potatoes onto each of four plates, dividing them evenly and smashing them down slightly to create a bed for the steak. Grate about 1 tablespoon of fresh horseradish and use scissors to snip about 1 tablespoon of chives over each serving. Lay the steaks on the potatoes first-cooked side up, dollop 1 tablespoon of the horseradish cream on each steak and serve with the remaining horseradish cream on the side.
