Servings: 2
Prep Time: 5 Minutes
Cook Time: 8 Minutes
Total Time: 13 Minutes
1. Make the carrots. Place water, vinegar, sugar, garlic and bay leaf in sauce pan. Bring to boil. Add carrots, reduce to simmer. Cook 2 minutes. Remove from heat. Stir in dill and salt. Cover and let cool. (To store, keep in cooking liquid and store in refrigerator in sealed container. Bring to room temperature to serve.)
2. Heat oil in cast-iron skillet over high heat and cook steaks, seasoned as desired with salt and pepper, to desired degree of doneness.
3. While steaks cook, whip heavy cream with sour cream to stiff peaks. Spoon out 1 cup of mixture. Spoon 3 tablespoons of horseradish into small bowl. Squeeze as much liquid out of horseradish as possible. Break the horseradish up and stir it into whipped cream/sour cream mix. Season with salt and pepper.
4. Serve steaks each topped with 2 tablespoons of horseradish cream and with a side of pickled carrots.
Leftover suggestion: Leftover cream/sour cream mix can be used as sandwich spread or sweetened as a dessert topping.
