Steak with leek and horseradish
Photo by Tam West
Sunday is sacred for most families. It’s the perfect day to make a lavish feast and relax with the family. In our house Sundays are a very laid back family affair. If we are not eating out, we are cooking quick, simple dishes. Hospobaby, now 6, enjoys a good steak. This is our very quick and easy Sunday steak recipe. Read more here
- Heat the oven to 250C.
- Season beef and fry to seal in an ovenproof frying pan with a drizzle of oil. Place in the oven to cook for 2 minutes on each side.
- Meanwhile mix the creme fraiche and horseradish together in a small bowl. Season to taste and add some of the thyme leaves.
- Remove beef from the pan and put aside to rest on a resting rack.
- While the beef is resting, trim the leeks to about 20cm long, taking most of the green part out. Slice them in half vertically, so you get 4 portions in all. Blanch the leeks in salted boiling water for 2 minutes. Carefully remove and pat dry with kitchen paper.
- Heat an oiled grill or pan, add half of the crushed garlic and caramelise the leeks on the cut side.
- Place the beef pan back on the heat and add the butter, remaining garlic and thyme to the pan. Baste beef until the butter starts to foam and turns nut brown.
- Remove the beef from the pan, slice thinly and season. Arrange on one side of the plate, with the leek on the other. Grate the macadamias over the leeks and serve with horseradish creme fraiche.