Pickles are quick to make and add an extra flavour dimension to any dish.
- 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
- 1For 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.
- 2Meanwhile, 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).
- 3Meanwhile, whisk crème fraîche and horseradish in a bowl to combine and season to taste.
- 4Serve steaks with sauce, sweet and sour beetroot, silverbeet, and horseradish crème fraîche.