Sirloin Steaks With Horseradish Cream And Balsamic Beets - cooking recipe

Ingredients

1/3 cup sugar
1/3 cup balsamic vinegar
1 (15 oz) jar baby beets, drained, roughly chopped
4 (7 oz) sirloin steaks, trimmed
2 tbsp olive oil
3/4 cup creme fraiche
1 tbsp horseradish
1/2 tsp ground nutmeg
3 tbsp fresh parsley leaves
None None crispy potatoes, sugar snap peas, to serve

Preparation

In a medium saucepan, combine sugar and balsamic vinegar. Stir over low heat until sugar dissolves. Increase heat to medium and add beets. Simmer for 10-15 mins, stirring occasionally, until slightly syrupy. Let cool.
Heat a frying pan over high heat. Brush steaks with oil and season. Sear for 3-4 mins per side, until cooked to your liking. Let rest, loosely covered with foil, for 5 mins.
In a small bowl, combine creme fraiche, horseradish and nutmeg.
Serve steaks with horseradish cream and beets. Garnish with parsley. Serve crispy potatoes and sugar snap peas on the side.