Tasty pepper steak with hot horseradish cream

Tasty pepper steak with hot horseradish cream

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

If we have steak for dinner I often choose a porterhouse for flavour. However feel free to choose your favourite cut – a juicy T-bone can work just as well. Supermarkets have amazingly good quality meat available these days, and I’ve also been known to grab a few steaks from the local 7-Eleven to serve as a quick meal for unexpected friends who drop by. (Who am I kidding? We have no unexpected friends who want to call into our madhouse … I just wanted to sound sociable.)

Ingredients

Quantity Ingredient
2 x 130g beef porterhouse or scotch steaks
extra-virgin olive oil
sea salt and freshly ground pepper

Hot horseradish cream

Quantity Ingredient
1 tablespoon horseradish cream, (see tip)
1 tablespoon greek yoghurt
1 teaspoon hot english mustard

Method

  1. To make the hot horseradish cream, mix the ingredients thoroughly and chill.
  2. Preheat the oven to 210ºC. Heat an ovenproof frying pan over a high heat until it is really, really hot.
  3. Rub the steaks all over with a little olive oil then season generously with salt and pepper. Place the steaks in the very hot frying pan and cook for 3 minutes on one side. Turn over and cook on the other side for 2 minutes. Transfer the pan to the oven and cook a further 6 minutes, which will cook the steaks pink (medium–rare). Remember that the handle of the pan will be hot, so use 2 oven mitts or tea towels when removing it from the oven.
  4. Remove the steaks from the pan and transfer to a warm plate. Cover with aluminium foil and leave to rest for 4–5 minutes. Pour any juices back into the pan and return it to the stove top. Heat gently, scraping up any pepper and other yummy bits stuck to the bottom. Pour over the steaks and serve with hot horseradish cream.

Tip

  • Keep a lookout for fresh horseradish when it comes into season as it is even better than the ready-prepared version. Simply grate a teaspoon of the root and mix with a few drops of white wine vinegar before preparing as described in the method above.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again