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Top Sirloin with Horseradish Cream Sauce & Pickled Carrots


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Top Sirloin with Horseradish Cream Sauce & Pickled Carrots

Ingredients

  • 2 Meyer Natural Top Sirloin Steaks (10-ounce steaks)
  • 1 tbsp Olive oil
  • Salt and pepper to taste
  • 1 cup Heavy cream (for whipping)
  • cup Sour cream
  • 2 tbsps Grated prepared horseradish
  • Fresh parsley for garnish
  • PICKLED CARROTS
  • 1 cup Water
  • 1 cup White wine vinegar
  • cup Sugar
  • 1 clove Garlic (minced)
  • 1 Bay leaf
  • 1 Matchstick carrots (10-ounce bag)
  • 1 tbsp Fresh dill
  • Salt and pepper to taste

Preparation

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. 

 


Nutritional Analysis Per Serving

  • Calories: 500
  • Fat Content: 22g
  • Saturated Fat Content: 9g
  • Cholesterol Content: 180mg
  • Sodium Content: 1550mg
  • Carbohydrate Content: 0g
  • Protein Content: 73g