Pickles are quick to make and add an extra flavour
dimension to any dish.
4sirloin steaks (250gm each), at room temperature60 ml (¼ cup)olive oil60 ml (¼ cup)red wine½ bunchrainbow silverbeet, stems thinly sliced and reserved for beetroot, leaves torn200 gmcrème fraîche40 gmhorseradish, finely gratedSweet and sour beetroot120 mlred wine160 mlsherry vinegar80 gmbrown sugar2cloves1cinnamon quill2beetroot (150gm each), thinly sliced on a mandolin1golden shallot, thinly sliced on a mandolin2 tbspextra-virgin olive oil
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.
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).
Meanwhile, whisk crème fraîche and horseradish in a bowl to combine and season to taste.
Serve steaks with sauce, sweet and sour beetroot, silverbeet, and horseradish crème fraîche.