Name: Steak with sweet and sour beetroot and horseradish crème fraiche
Yield: 4
Ingredients: 4 sirloin steaks (250gm each), at room temperature; 60 ml olive oil (¼ cup); 60 ml red wine (¼ cup); ½ bunch rainbow silverbeet, stems thinly sliced and reserved for beetroot, leaves torn; 200 gm crème fraîche; 40 gm horseradish, finely grated; Sweet and sour beetroot; 120 ml red wine; 160 ml sherry vinegar; 80 gm brown sugar; 2 cloves; 1 cinnamon quill; 2 beetroot (150gm each), thinly sliced on a mandolin; 1 golden shallot, thinly sliced on a mandolin; 2 tbsp extra-virgin olive oil

Steak with sweet and sour beetroot and horseradish crème fraiche

Steak with sweet and sour beetroot and horseradish crème fraiche recipe - For sweet and sour beetroot, bring wine, vinegar, sugar, spices, reserved silverbeet stems and 125ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves. Season to taste

Serves 4

Pickles are quick to make and add an extra flavour dimension to any dish.

Ingredients

4 sirloin steaks (250gm each), at room temperature

60 ml olive oil (¼ cup)

60 ml red wine (¼ cup)

½ bunch rainbow silverbeet, stems thinly sliced and reserved for beetroot, leaves torn

200 gm crème fraîche

40 gm horseradish, finely grated

Sweet and sour beetroot

120 ml red wine

160 ml sherry vinegar

80 gm brown sugar

2 cloves

1 cinnamon quill

2 beetroot (150gm each), thinly sliced on a mandolin

1 golden shallot, thinly sliced on a mandolin

2 tbsp extra-virgin olive oil

Method

Main

1.For sweet and sour beetroot, bring wine, vinegar, sugar, spices, reserved silverbeet stems and 125ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves. Season to taste, add beetroot and simmer until beetroot and stems are tender (1-2 minutes). Strain, reserving 2 tbsp pickling liquid, and transfer beetroot and stems to a bowl. Add shallot and olive oil and season to taste.

2.Meanwhile, season steaks well. Heat 2 tbsp oil in a large frying pan over medium-high heat and, when smoking, add steaks and cook, turning once, until well browned and cooked to your liking (2-3 minutes each side for medium-rare). Transfer to a plate to rest. Deglaze pan with wine, add reserved pickling liquid and 1 tbsp water, season to taste and simmer until reduced (2-3 minutes). Pour into a jug, wipe out pan with paper towels, add remaining olive oil and silverbeet leaves, season to taste and cook until just wilted (1-2 minutes).

3.Meanwhile, whisk crème fraîche and horseradish in a bowl to combine and season to taste.

4.Serve steaks with sauce, sweet and sour beetroot, silverbeet, and horseradish crème fraîche.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles