Tag-Archive for » sour cream «
This is a wonderful steak recipe I loved the garlic infused oil and the horseradish sauce was so good. I love horseradish and you can’t beat pairing it with steak. I had 2 steak fillets instead of sirloin and they were utterly delicious and we loved the sauce. I had left overs which I saved and we used the next day on ham sandwiches and the rest in the evening paired with an entrecôte and it was so good. If you would like to see more photos or read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 (4 ounce) Sirloin steaks (I used fillet, just use your favourite cut)
1/4 Cup olive oil
3 Garlic cloves
1 Cup light sour cream
6 Tablespoons prepared horseradish, drained
1/4 Cup finely chopped fresh chives
3/4 Teaspoon kosher salt, divided
1/2 Teaspoon fresh ground black pepper, divided
Method
1. Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
2. Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.
3. Prepare grill.
4. Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
5. Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Place steaks on the grill, and cook over high heat for 4–5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5–6 minutes or until internal temperature reaches at least 145° (medium-rare).
7. Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.
I served mine with chips and corn on the cob.
All photos taken by me unless otherwise stated.
It has started cooling down quite a bit here so the days of lighter meals with salads is drawing to an end. It is really to soon as far as I am concerned I feel like I have not even had a proper summer yet as we had one of the coldest on record here, boo hoo!! I made this the other night as a more hearty and warming meal as we had, had a few cold days and with the heating not turned back on in the house yet it was a little chilly. This made for a perfect meal and it was nice to have the oven on for a bit, my son was especially grateful with this one when he got home. He had just played a football match and it had started late and bless him he was absolutely frozen when he came in.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
125g Butter, softened
1 Egg
200ml Sour cream
1 Teaspoon Herbs de province
1 Cup self raising flour
Topping
1 Cup cornflakes, roughly crushed
1 Cup gruyere, grated
Filling
Olive oil
1 Onion, chopped finely
1 Stick celery, chopped finely
2 Cloves garlic, crushed
1 Carrot, diced
200g Mushrooms, sliced thinly
5 Bacon rashers, chopped, and just cooked, not crisped
500g Veal, chopped into cubes
400g Can chopped tomatoes
50ml Dry white wine
50ml Water
2 Tablespoons parsley, chopped finely
3 Tablespoons bisto gravy
Salt and pepper to taste
Method
1. Combine butter, sour cream and egg in a bowl, mix until well combined, add sifted flour and herbs mix well.
2. Spoon mixture into a lightly greased casserole dish, work mixture up to cover sides and base of dish with a spoon.
3. Spoon in filling, cover, bake in a moderate oven (180 degrees Celsius) for 40 Min’s or until crust is golden.
4. Sprinkle combined crushed cornflakes and cheese over the top of the casserole, bake uncovered a further 10 Min’s until top is a nice golden brown.
Filling
1. Heat a little olive oil in a non stick pan, cook veal until well browned, remove and set to one side.
2. Wipe pan add a little extra oil, add onion, garlic and mushrooms and cook until onion and mushrooms soften, add carrot and celery, stir to combine.
3. Add bacon, wine, water, tomatoes, parsley, gravy granules and return veal, simmer gently, covered, for about 5 Min’s. Season with salt and pepper and add to casserole dish.
Serve immediately, just a note if you have leftovers it does reheat well the next day.
All photos taken by me unless otherwise stated.
