Serves: 4
Sirloin Steaks with Shallot and Horseradish Cream Sauce
Directions
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.
Add the shallots, garlic, Tarragon Mustard and Strong Horseradish & Cream before pouring over the steak.
Serve with beans and mash or crunchy green salad.
Ingredients:
• 4 x sirloin steaks
• 400g shallots, sliced
• 60g unsalted butter
• 145g Tracklements Strong Horseradish & Cream Sauce
• 150g double cream
• 2 cloves garlic, crushed
• 50g Tracklements Organic Tarragon Mustard
• salt and pepper
Product Information:
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