Dinner Party Food Made Easy – Chargrilled Beef With Horseradish Crème Fraîche

katedemolder

Ingredients

1 pinch black pepper
200g cherry tomatoes
2 cloves garlic, chopped
4 tbsp olive oil
1 pinch salt
4 x sirloin steak
1 bunch mixed salad leaves, to serve
4 tbsp creme fraiche
1 tbsp horseradish relish

Keen to have your friends round for a nice meal, but don’t think pasta will cut it? That’s probably because it won’t.

This time, how about improving your repertoire and whipping out the big guns.

This recipe is as simple as it is delicious and we assure you that all of your dinner guests will be wildly impressed, even if they love pasta.

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Instructions

Step 1

Preheat the oven to 200°C. Preheat the barbecue or a griddle pan to a medium-high heat.

Step 2

Place the tomatoes on a baking tray. Scatter, thoroughly and generously, the chopped garlic, drizzle with one teaspoon of the oil and season with loads of salt and pepper. Roast for about 15 minutes in the oven, or for 5 minutes on the barbecue with the lid on, until the tomatoes have slightly softened. Now put these babies aside, and make way for some sauce.

Step 3

To make the horseradish crème fraîche, place the crème fraîche, horseradish sauce and lemon juice in a bowl and stir well. Season with salt and pepper.

Step 4

Brush the steaks with the remaining olive oil. Just before cooking, season generously with salt and pepper. Cook the steaks to your liking on the barbecue or griddle pan; two minutes on each side for rare, four minutes on each side for medium and five to six minutes on each side for well done. Don’t move the meat while it’s cooking – just turn it once to allow nice grill marks to form.

Step 5

Serve the steaks with the roasted cherry tomatoes and mixed salad leaves with the horseradish crème fraîche on the side.

Step 1:

Preheat the oven to 200°C/gas mark 6. Preheat the barbecue or a griddle pan to a medium-high heat.

Step 2:

Place the tomatoes on a baking tray. Scatter over the chopped garlic, drizzle with 1 teaspoon of the oil and season with salt and pepper. Roast for 15 minutes in the oven or for 5 minutes on the barbecue with the lid on, until the tomatoes have slightly softened. Set aside.

Step 3:

Meanwhile, to make the horseradish crème fraîche, place the crème fraîche, horseradish sauce and lemon juice in a bowl and stir well. Season to taste with salt and pepper.

Step 4:

Brush the steaks with the remaining olive oil. Just before cooking, season them generously with salt and pepper. Cook the steaks to your liking on the barbecue or griddle pan: 2 minutes on each side for rare, 4 minutes on each side for medium and 5 to 6 minutes on each side for well done. Don’t move the meat while it’s cooking – just turn it once to allow nice grill marks to form.