Steak with sweet and sour beetroot and horseradish crème fraiche

AT A GLANCE

  • Serves 4 people

Pickles are quick to make and add an extra flavour dimension to any dish.

  • 4 sirloin steaks (250gm each), at room temperature
  • 60 ml (¼ cup) olive oil
  • 60 ml (¼ cup) red wine
  • ½ bunch rainbow silverbeet, stems thinly sliced and reserved for beetroot, leaves torn
  • 200 gm crème fraîche
  • 40 gm horseradish, finely grated
  •  
  • Sweet and sour beetroot
  • 120 ml red wine
  • 160 ml sherry vinegar
  • 80 gm brown sugar
  • 2 cloves
  • 1 cinnamon quill
  • 2 beetroot (150gm each), thinly sliced on a mandolin
  • 1 golden shallot, thinly sliced on a mandolin
  • 2 tbsp extra-virgin olive oil
01   For sweet and sour beetroot, bring wine, vinegar, sugar, spices, reserved silverbeet stems and 125ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves. Season to taste, add beetroot and simmer until beetroot and stems are tender (1-2 minutes). Strain, reserving 2 tbsp pickling liquid, and transfer beetroot and stems to a bowl. Add shallot and olive oil and season to taste.
02   Meanwhile, season steaks well. Heat 2 tbsp oil in a large frying pan over medium-high heat and, when smoking, add steaks and cook, turning once, until well browned and cooked to your liking (2-3 minutes each side for medium-rare). Transfer to a plate to rest. Deglaze pan with wine, add reserved pickling liquid and 1 tbsp water, season to taste and simmer until reduced (2-3 minutes). Pour into a jug, wipe out pan with paper towels, add remaining olive oil and silverbeet leaves, season to taste and cook until just wilted (1-2 minutes).
03   Meanwhile, whisk crème fraîche and horseradish in a bowl to combine and season to taste.
04   Serve steaks with sauce, sweet and sour beetroot, silverbeet, and horseradish crème fraîche.

Topics:

BEETROOT, FAST, HORSERADISH, MAIN, STEAK

Recipe:

MAX ADEY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

July 2017

July 2017

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