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Theo Randall

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Recipe for the Week: Steak With Artichokes, Carrots and Horseradish Sauce

Posted: 20/12/2013 17:25

Artichokes and carrots are a really good combination. They have a similar texture when cooked this way and the sweetness of the carrot works well with the unique artichoke flavour.

Horseradish is delicious with beef but by using bread instead of cream it has a much more heat so be careful how much you serve...

Have a good week and Happy Christmas!

Ingredients - Serves 2

2 x 200g Sirloin steaks
2 violet artichokes
4 medium sized carrots (peeled)
1 clove of garlic finely sliced
1tsp of picked fresh thyme
4tblsp of olive oil
2tblsp of grated fresh horseradish
3 thick slices of ciabatta bread (crusts removed)
1tblsp of red wine vinegar

Method

Peel the outer leaves of the artichokes off and peel the stem. Cut the tough top off then scoop out any of the fluffy choke. Cut into 1/8s and place in a bowl of water with parsley stalks (so not to discolour).

Cut the carrots length ways into 1cm half moons. In a heavy based saucepan heat 2tblsp of olive oil add the garlic and thyme and cook for one minute. Add the artichokes carrots salt pepper and 1 cup of water. Place a lid on top and cook gently for 10mins.

Take off the lid and reduce any excess liquid so the carrots and artichokes go syrupy.

Check the seasoning and leave to one side.

To make the horseradish sauce you need to soak the ciabatta in warm water then squeeze out any excess water. Chop finely and add the grated horseradish red wine vinegar and olive oil.

Heat a heavy based frying pan or griddle pan so that it is very hot. Season the steaks with salt pepper and rub on olive oil so the steaks will not stick to the pan.

Rub the fat side of the steak over the griddle pan so the fat melts (this will add lots of flavour to the meat) then place the steaks on to the griddle pan. Do not move the steaks for two minutes. Turn the steaks over and cook a further two minutes. Take the steaks off and leave to rest on a warm plate for at least two minutes.

Cut each steak into four slices and serve with the fresh horseradish and bread sauce on top with the artichokes and carrots on the side. Try this with a glass of Primitivo di Puglia.

 

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