Before preparing the ingredients, submerge your bamboo skewers in water. Also, bring a large pot of salted water to a boil.
Add the Yukon Gold Potato (1.25 pound) to the boiling water, and allow to boil under tender, but not falling apart, about 20 minutes. While the potatoes are boiling, begin assembling the kabobs.
Chop the Beef Tenderloin (2 pound) and Assorted Color Bell Peppers (3) into large chunks.
Thread the cubes of beef tenderloin and sweet peppers onto the water soaked bamboo skewers. Season with Kosher Salt (to taste) and ground Cayenne Pepper (to taste).
Saute the kebobs in Garlic (1 clove) and minced Olive Oil (2 tablespoon) until rare, about 1 minute on each side.
Let rest for 5 minutes.
Once the yukon potato are finished, drain them and squeeze them through a potato ricer. If you do not have a potato rice, you can use a masher.
Coarsely chop the Sun-Dried Tomatoes in Olive Oil (8 ounce) and the Assorted Color Bell Peppers (1 cup), Fresh Cilantro (2 tablespoon), minced garlic.
Sauté the Bell Peppers and Garlic in Olive Oil until tender for about 4 minutes.
Mix the sautéed vegetables into the mashed potatoes.
Add the Heavy Cream (1/4 cup) and Butter (2 tablespoon) just combined.
Plate and serve with grated Horseradish (to taste). Enjoy!