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
- 60g unsalted butter
- 400g shallots, sliced
- 2 cloves garlic, crushed
- salt
- 4 x sirloin steaks
- 150g double cream
- 50g British Beer Mustard, or 25g Hot Wholegrain Mustard, depending on your spice preference
- 145g Tracklements Strong Horseradish Cream
