Horseradish is the traditional fiery accompaniment to roast beef but it's equally good served with a sizzling hot steak. Use fresh horseradish root if you can find it–but prepare to shed tears during the preparation. If you re lucky enough to come across it in jars, ready grated, you'll get the right results if you use half the quantity given below.
30 ml (2 tbsp) creamed horseradish
5 ml (1 tsp) lemon juice
pinch of mustard powder
salt and pepper
75 ml (3 fl oz) fresh double cream
4 rump or sirloin steaks, each weighing
about 225 g (8 oz)
1. To make the sauce, mix together the horseradish, lemon juice and mustard. Season to taste.
2. Whip the cream until stiff, then fold in the horseradish mixture. Turn into a serving bowl and chill until ready to serve. Eat the same day.
3. To cook the steaks, preheat the grill. Then cook, turning frequently, for the times below, depending how you like your steak. Season to taste.
COOKING TIMES FOR STEAKS
(total in minutes)
Thickness___________Rare______ Medium Rare_______ Well-done
2 cm (3/4 inch)________5________ ___9 - 10 ___________12 - 15
2.5 cm (1 inch)______ 6 - 7___________ 10_______________15
4 cm (1 1/2 inches)____10__________12 - 14___________18 - 20
4. Serve hot with the horseradish sauce. Accompany with boiled new potatoes and a salad.
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