Sirloin Steaks with Shallot and Horseradish Sauce


4 x sirloin steaks
400g shallots, sliced
60g unsalted butter
145g Tracklements Strong Horseradish & Cream
150g double cream
2 cloves garlic, crushed
50g Tracklements Tarragon Mustard
Salt and pepper


Melt the butter on a low heat in a thick bottomed pan.  Add the shallots, garlic and a pinch of salt. Cook slowly until softened and set aside.

Return the pan to the heat, pan fry the steaks for 3 mins each side for medium rare. Cook for longer if you prefer.

Transfer to warm plates to rest. Place the double cream in a pan and gently heat until the amount is reduced to a third.

Add the shallots, garlic, Tarragon Mustard and Strong Horseradish & Cream before pouring over the steak. Serve with beans and mash or crunchy green salad.

Serves: 4