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Recipe

Steaks with horseradish cream and balsamic beets

Feb 28, 2012 1:00pm
  • 25 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Steaks with horseradish cream and balsamic beets
  • 1/3 cup sugar
  • 1/3 cup balsamic vinegar
  • 450 gram can, drained, roughly chopped baby beets
  • 4 200g, trimmed oyster blade steaks
  • 2 tablespoon olive oil
  • 200 gram tub creme fraiche
  • 1 tablespoon horseradish
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup parsley leaves
  • crispy potatoes, sugar snap peas, to serve

Method

Steaks with horseradish cream and balsamic beets
  • 1
    In a medium saucepan, combine sugar and balsamic vinegar. Stir over low heat until sugar dissolves. Increase heat to medium and add beetroot. Simmer 10-15 minutes, stirring occasionally, until slightly syrupy. Cool.
  • 2
    Preheat a barbecue grill plate or char-grill pan on high. Brush steaks with oil and season to taste. Cook 3-4 minutes each side, until cooked to taste. Rest, loosely covered with foil, 5 minutes.
  • 3
    In a small bowl, combine cream fraiche, horseradish and nutmeg.
  • 4
    Serve steaks with horseradish cream, beetroot and parsley. Accompany with potatoes and sugar snap peas, if desired.

Notes

To make crispy potatoes, boil 1kg baby potatoes until tender, drain well and toss in 2 tablespoons olive oil. Spread over a preheated barbecue plate on high and squash each potato down gently with a fork or potato masher. Cook 15-20 minutes, turning once, until golden and crispy. Season to taste and serve with lemon cheeks.

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