Steak with Sweet and Sour Beetroot and Horeseradish Crème Fraiche

 

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

What you will need

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

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