Steak Bites with Horseradish and Béarnaise

STEAK INGREDIENTS
1 LB Beef Tenderloin Cut into Bite Size Pieces
1/2 Cup AVO
2 Tablespoons Balsamic Vinegar
1 Tablespoon Worcestershire
1 Tablespoon Minced Garlic
1/2 Teaspoon Salt
1 Teaspoon Thyme
1/2 Teaspoon Oregano
1/2 Teaspoon Rosemary

HORSERADISH SAUCE
1 Cup Full-Fat Sour Cream
3 Tablespoons Horseradish
1/4 Teaspoon Paprika
1/4 Teaspoon Onion Powder
1/4 Teaspoon Salt

BÉARNAISE INGREDIENTS
1/2 Teaspoon White Wine Vinegar
1/4 Teaspoon Pepper
4 Tablespoons Butter
1/8 Teaspoon Salt
1/4 Cup Heavy Whipping Cream
1/4 Teaspoon Rosemary
1/4 Teaspoon Thyme
4 Egg Yolks

ASSEMBLY

1. Marinate steak. Add all steak ingredients to a bowl and marinate steak overnight.
2. In a small mixing bowl prep horseradish sauce. Mix all ingredients in the mixing bowl and refrigerate until ready to serve.
3. Preheat the grill to high heat, roughly 550° F.
4. Grill for 4 minutes, flipping only once, then grill for an additional 3 minutes on the other side. Set aside and make béarnaise.
5. In a small sauce pan over medium low heat melt butter. Whisk together all ingredients with the exception of the egg yolks. Whisk well until warm.
6. Right before serving add the yolks to the béarnaise. Turn heat off, whisk in the yolks and serve immediately to prevent the yolks from scrambling.