It is easy to prepare this tasty steak, and served with a side of roasted potatoes and a small salad completes a nice meal with very little fuss.
Pan-Seared Steak with Horseradish Sauce
- 1-1/4 lbs beef steak, cut into 3/4-inch thick pieces (4 pieces)
- Sea salt and freshly ground pepper
- Dash of Italian seasoning
- 2 TBSP olive oil
- 1 large shallot, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup skim milk
- 1/2 tsp horseradish (see recipe below)
- 6 TBSP crumbled blue cheese or mild goat cheese
Preheat the oven to 450°F. Prepare a broiler pan with aluminum foil.
Season the beef steak on each side with a bit of salt, pepper and Italian seasoning. Heat the olive oil in a large skillet over high heat. Add the steaks to the hot pan and sear until the meat releases itself from the pan, about 30 seconds per side. Transfer to the foil lined pan and set aside.
Lower the heat to medium and in a small sauce pan, add the shallot, cook for 30 seconds. Then add the garlic and cook until fragrant, about another 30 seconds. Stir in the milk and cook until heated through about 1 minute.
Add the horseradish and crumbled cheese of choice to the shallot-garlic-milk mixture. Cook, stirring constantly until the cheese melts and the sauce begins to thicken. Season with a pinch of salt and a few grinds of black pepper. Remove from the heat and keep warm.
Place the beef in the oven, and cook for about 3 minutes for medium rare or until meat reaches desired doneness. Keep an eye on it ~ cooking times can vary.
Quickly divide the beef among 4 plates, give the sauce a final stir and spoon some over each serving. Put the balance of the sauce to a serving bowl.
Makes 4 servings
- 1 horseradish root (about 4 inches), peeled and chopped
- 1 tsp apple cider vinegar
- Combine all ingredients in food processor
- Pulse until horseradish is well ground
- Be careful removing the lid; do not inhale or smell mixture, because it may burn eyes and nasal passages
- Store in a glass container
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