Name: Horseradish butter steaks
Cook time: 45 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 sirloin or rump steaks; olive oil for brushing; 100g horseradish & chive butter (See 'Goes well with' below for the recipe); mixed salad leaves including watercress, rocket and ak leaf lettuce and a crisp leaf, such as Batavia or Little Gem; 2 tbsp red wine vinegar; 1 shallot finely chopped; pinch sugar; 5 tbsp olive oil

Home
Recipes
Horseradish butter steaks

Horseradish butter steaks

Mary Cadogan

Save recipe

Serves 4

Easy

Prep: 25 mins

Cook: 45 mins

1 hr 10 mind if making wedges too

A star rating of 4.5 out of 5.2 ratingsRate

loading...

A good steak is always a treat, but topped with horseradish & chive butter it becomes something really special

Easily doubled

Easily halved

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Flavoured butters

A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

4 sirloin or rump steaks
olive oil

for brushing
100g horseradish & chive butter

(See 'Goes well with' below for the recipe)
mixed salad leaves

including watercress, rocket and ak leaf lettuce and a crisp leaf, such as Batavia or Little Gem

For the dressing

2 tbsp red wine vinegar
1 shallot

finely chopped
pinch sugar
5 tbsp olive oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal655
fat53g
saturates23g
carbs2g
sugars2g
fibre1g
protein42g
salt0.83g

low

Method

step 1

First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
step 2

Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.

RECIPE TIPS

SPICY POTATO WEDGES

Heat oven to 200C/fan 180C/gas 6. Cut 750g large, floury potatoes into large wedges, leaving the skin on. Pat dry, tip onto a baking sheet, then drizzle with 2-3 tbsp olive oil, 1 tsp paprika, a good pinch chilli powder and some coarse salt and pepper. Toss the potatoes in the mixture until evenly coated, then arrange in one layer over the baking sheet. Bake for 20 mins, then turn over and cook for a further 20 mins until golden and crisp.

OTHER USES

Horseradish & chive butter: Spread over trout fillets before grilling. Great topping for roasted beetroot, In a roast ham or pastrami sandwich, with some sliced gherkins and shredded lettuce.

Recipe from Good Food magazine, July 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now