Meyer Natural Top Sirloin with Horseradish Cream Sauce & Pickled Carrots recipe
Prep Time: 5 M
Cook Time: 8 M
S 2
Ingredients
-
2
Meyer Natural Top Sirloin Steaks
(10-ounce steaks)
-
1
TBSP
Olive oil
-
Salt and pepper to taste
-
1
Cup
Heavy cream
(for whipping)
-
Cup
Sour cream
-
2
TBSPS
Grated prepared horseradish
-
Fresh parsley for garnish
-
PICKLED CARROTS
-
1
Cup
Water
-
1
Cup
White wine vinegar
-
Cup
Sugar
-
1
Clove
Garlic
(minced)
-
1
Bay leaf
-
1
Matchstick carrots
(10-ounce bag)
-
1
TBSP
Fresh dill
-
Salt and pepper to taste
Preparation
- Make the carrots. Place water, vinegar, sugar, garlic and bay leaf in sauce pan. Bring to boil. Add carrots, reduce to simmer. Cook 2 minutes. Remove from heat. Stir in dill and salt. Cover and let cool. (To store, keep in cooking liquid and store in refrigerator in sealed container. Bring to room temperature to serve.)
- Heat oil in cast-iron skillet over high heat and cook steaks, seasoned as desired with salt and pepper, to desired degree of doneness.
- While steaks cook, whip heavy cream with sour cream to stiff peaks. Spoon out 1 cup of mixture. Spoon 3 tablespoons of horseradish into small bowl. Squeeze as much liquid out of horseradish as possible. Break the horseradish up and stir it into whipped cream/sour cream mix. Season with salt and pepper.
- Serve steaks each topped with 2 tablespoons of horseradish cream and with a side of pickled carrots.
Nutrition Information
Calories 500; Fat Content 22g; Saturated Fat Content 9g; Cholesterol Content 180mg; Sodium Content 1550mg; Carbohydrate Content 0g; Protein Content 73g;