Sunday, 11 September 2011

Steak with horseradish butter

I don't eat a lot of meat, but recently I've really been craving a good steak. I bought a couple of high quality steaks, and decided to make a seasoned butter. As I had quite a lot of horseradish left since my visit to the Borough market a couple of weeks ago, I wanted to use that. I added some mustard, capers and garlic, and wow! Seriously, this butter is SO good!

I served the steak with sauteed mushrooms and greens, and it was delicious. Sex on a plate, finger licking good, you have to try this! You won't regret it. Well, your waistline might, but hey, it's almost a year to beach 2012, right?

Steak with horseradish butter (serves 4)
4 steaks, I usually go for sirloin or rump steak, around 150 g each
100 g butter
3 tbsp grated fresh horseradish
2 tsp grainy mustard
2 tbsp capers, chopped
1 large garlic clove, grated
250 g mushrooms, quartered
1 large head of broccoli, divided into florets
400 g haricot vertes
1-2 cloves of garlic, grated
olive oil
salt and black pepper

Start by making the seasoned butter by stirring together the butter with the grated horseradish, garlic, mustard and capers. Refrigerate until served.

Take out the steaks, they should be room-tempered by the time of frying.

In a medium-sized frying pan, melt a small knob of butter, and add the mushrooms. Fry the mushrooms until golden, season with salt and pepper.

While the mushrooms are cooking, cook the green beans and broccoli florets for a couple of minutes in salted water. Drain well.

Remove the mushrooms to a side dish, cover with aluminium foil or a lid to keep warm. In the frying pan add a little olive oil and a grated garlic clove. Fry the greens with the garlic for a few minutes, and then set to the side until served.

Trim the steaks if necessary of excess fat and sinew, season with salt and pepper on both sides. In a large frying pan, add a knob of butter and a little olive oil. Once the butter is browned, add the steaks. Make sure the pan is really hot, you want the steaks to fry, not boil.

Cook the steaks to your liking. I prefer medium-rare, so I usually fry 1-2 min on each side depending on thickness of the steaks, and then cover the steaks with aluminum foil or a lid for another couple of minutes to rest before serving.

Finally, serve the steaks on heated plates (I usually microwave the plates for a couple of minutes, or leave them in the oven for around 5 min at 100C) with the greens and mushrooms. Top the steaks with the frying juices and a knob of the seasoned butter.



  1. Wonderful. I was missing some anchovies so I googled what ingredients i had in the kitchen and found this recipe. Had the butter with bbq eye fillet steak (medium).

    Divine !

    David, New Zealand

  2. Hi David, happy you liked it!

    Sadly have to wait a bit longer for bbq weather in London, this weekend is the first that felt like spring