Steak with sweet and sour beetroot and horseradish crème fraiche

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

You'll 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


  • 01
  • For sweet and sour beetroot, bring wine, vinegar, sugar, spices, reserved silverbeet stems and 125ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves. Season to taste, add beetroot and simmer until beetroot and stems are tender (1-2 minutes). Strain, reserving 2 tbsp pickling liquid, and transfer beetroot and stems to a bowl. Add shallot and olive oil and season to taste.
  • 02
  • Meanwhile, season steaks well. Heat 2 tbsp oil in a large frying pan over medium-high heat and, when smoking, add steaks and cook, turning once, until well browned and cooked to your liking (2-3 minutes each side for medium-rare). Transfer to a plate to rest. Deglaze pan with wine, add reserved pickling liquid and 1 tbsp water, season to taste and simmer until reduced (2-3 minutes). Pour into a jug, wipe out pan with paper towels, add remaining olive oil and silverbeet leaves, season to taste and cook until just wilted (1-2 minutes).
  • 03
  • Meanwhile, whisk crème fraîche and horseradish in a bowl to combine and season to taste.
  • 04
  • Serve steaks with sauce, sweet and sour beetroot, silverbeet, and horseradish crème fraîche.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

July 2017

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