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Sirloin Steaks with Shallot and Horseradish Sauce

Cooking Directions

Serves: 4

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, British Beer Mustard or Hot Wholegrain Mustard and Strong Horseradish Cream before pouring over the steak.

Serve with beans and mash or crunchy green salad.

Ingredients

British Beer Mustard

£2.30
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Strong Horseradish Cream

£2.85
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