Sirloin Steaks with Shallot and Horseradish Sauce
Posted on: April 25 2013
- 60g unsalted butter
- 400g shallots, sliced
- 2 cloves garlic, crushed
- 4 x sirloin steaks
- 150g double cream
- 50g Tracklements French Wholegrain Mustard
- 145g Tracklements Strong Horseradish Cream
Melt the butter on a low heat in a thick bottomed pan. Add the shallots, garlic and a pinch of salt. Cook slowly until softened and set aside.
Return the pan to the heat, pan fry the steaks for 3 mins each side for medium rare. Cook for longer if you prefer. Transfer to warm plates to rest. Place the double cream in a pan and gently heat until the amount is reduced to a third.
Serve with beans and mash or crunchy green salad.