Sirloin with horseradish, oven potatoes and fennel salad
( SERVES 4 )
Photo by Tam West
Don’t mess with a good piece of steak — there is no need to reinvent the wheel. A piece of steak that is lovingly panfried only needs some good things to go with it so I made a sauce of sour cream, grated horseradish, chives, finely chopped red onion, capers and gherkin to go on the steak.
I served it with golden roasted chunks of agria potatoes and a simple salad of very thinly sliced fennel, quick-pickled in a vinaigrette of white wine vinegar, salt and extra virgin olive oil, then tossed with baby cos leaves. I used sirloin for this but any steak will be good.
- Heat the oven to 200C.
- Line a large baking tray with baking paper. Put the potatoes on the paper lined tray. Add 2 tablespoons of the oil and season with salt. Toss well with your hands then spread the potato chunks out so they are side by side. Place in the oven for 45 minutes to an hour, or until crisp and golden.
- Meanwhile mix together the sour cream, horseradish,chives, onion, capers and gherkin in a small bowl. Taste, season and reserve.
- Put the fennel, vinegar and a large pinch of salt into a salad bowl, mix well and reserve.
- When the potatoes are almost ready, season the steak with salt and freshly ground black pepper and panfry the way you like it in 2 tablespoons of the oil.
- Add the remaining oil and the cos lettuce to the fennel in the salad bowl and mix well.
- Serve the steak with a dollop of the sour cream mixture on top and potatoes and salad on the side.