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Steak with horseradish cream
and potato cake


LEVEL OF SKILL


PREPARATION


COOKING TIME


REST


NUMBER OF SERVINGS

BEEF!!

So how much water do you think you can squeeze out of potatoes? If you haven’t done it before, don’t take any bets – because there’s lots. And if you haven’t tried fresh horseradish before, you’re in for a treat, with its very clean, hot flavours. I suggest that you just keep adding more horseradish and tasting it until you get to the right heat level for your palate.

– see below.

INGREDIENTS

4 sirloin or Scotch fillet cut steaks, each about 200–250 g

2 tablespoons olive oil

sea salt and freshly ground black pepper, to taste

POTATO CAKE

12 large desiree potatoes

1 teaspoon pouring salt

1 teaspoon thyme leaves

50 g butter

2 tablespoons olive oil

HORSERADISH CREAM

1 tablespoon freshly grated horseradish

300 g creme fraiche or light sour cream

1 teaspoon white-wine vinegar

sea salt and freshly ground black pepper

METHOD

1. Bring the meat to room temperature by removing from the fridge half an hour before cooking.

 

2. To make the potato cake, peel and grate the potatoes, then sprinkle with salt and place in a clean tea towel. Roll the tea towel up lengthways and twist its ends in opposite directions over a sink, getting rid of as much moisture as possible – there will be quite a bit. Unroll the tea towel and place the grated potato in a small bowl and add thyme leaves, mixing well.

 

3. Melt half the butter with the olive oil in a heavy-based 15–18 cm wide non-stick frying pan. Add the potatoes and push the mixture down with a potato masher or the back of a spoon. Cook over low–medium heat for about 4–5 minutes until it becomes crispy round the edge and the bottom of the potatoes turns brown. Carefully turn the potato cake out onto a plate the same size as the frying pan. Melt the remaining butter and slide the potato cake back into the pan, uncooked side down. Cook for about 3–4 minutes until well browned and crisp and slide out onto a chopping board.

 

4. While the potato is cooking, make the horseradish cream by mixing all the ingredients together in a small bowl. Set aside until ready to serve.

 

5. Also while the potatoes are cooking, brush the steaks with a little oil and season well with salt and pepper, then cook on a preheated chargrill or fl at grillplate over high heat until done to your liking, turning once. Rest steaks, loosely covered, for 5 minutes before serving.

 

6. Serve the steaks with a dollop of the cream and a wedge of potato cake.

More Recipes


Honey, Lime and Dukkah Crusted King Prowns

Kimbo's perfect Steak and Bangers

Chargrilled Tuna with Skordalia and Parsley Salad

Marinated Chicken Thighs with Salsa Salad

Copyright © 2019 Tucker Barbecues Recipes

Steak with horseradish cream and potato cake


LEVEL OF SKILL


PREPARATION


COOKING TIME


REST


NUMBER OF SERVINGS

BEEF!!

So how much water do you think you can squeeze out of potatoes? If you haven’t done it before, don’t take any bets – because there’s lots. And if you haven’t tried fresh horseradish before, you’re in for a treat, with its very clean, hot flavours. I suggest that you just keep adding more horseradish and tasting it until you get to the right heat level for your palate. – see below.

INGREDIENTS

4 sirloin or Scotch fillet cut steaks, each about 200–250 g

2 tablespoons olive oil

sea salt and freshly ground black pepper, to taste

POTATO CAKE

12 large desiree potatoes

1 teaspoon pouring salt

1 teaspoon thyme leaves

50 g butter

2 tablespoons olive oil

HORSERADISH CREAM

1 tablespoon freshly grated horseradish

300 g creme fraiche or light sour cream

1 teaspoon white-wine vinegar

sea salt and freshly ground black pepper

METHOD

1. Bring the meat to room temperature by removing from the fridge half an hour before cooking.

 

2. To make the potato cake, peel and grate the potatoes, then sprinkle with salt and place in a clean tea towel. Roll the tea towel up lengthways and twist its ends in opposite directions over a sink, getting rid of as much moisture as possible – there will be quite a bit. Unroll the tea towel and place the grated potato in a small bowl and add thyme leaves, mixing well.

 

3. Melt half the butter with the olive oil in a heavy-based 15–18 cm wide non-stick frying pan. Add the potatoes and push the mixture down with a potato masher or the back of a spoon. Cook over low–medium heat for about 4–5 minutes until it becomes crispy round the edge and the bottom of the potatoes turns brown. Carefully turn the potato cake out onto a plate the same size as the frying pan. Melt the remaining butter and slide the potato cake back into the pan, uncooked side down. Cook for about 3–4 minutes until well browned and crisp and slide out onto a chopping board.

 

4. While the potato is cooking, make the horseradish cream by mixing all the ingredients together in a small bowl. Set aside until ready to serve.

 

5. Also while the potatoes are cooking, brush the steaks with a little oil and season well with salt and pepper, then cook on a preheated chargrill or fl at grillplate over high heat until done to your liking, turning once. Rest steaks, loosely covered, for 5 minutes before serving.

 

6. Serve the steaks with a dollop of the cream and a wedge of potato cake.

More Recipes


Honey, Lime and Dukkah Crusted King Prowns

Kimbo's perfect Steak and Bangers

Chargrilled Tuna with Skordalia and Parsley Salad

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Steak with horseradish cream
and potato cake


LEVEL OF SKILL

PREPARATION

COOKING TIME

REST

NUMBER OF SERVINGS

BEEF!!

So how much water do you think you can squeeze out of potatoes? If you haven’t done it before, don’t take any bets – because there’s lots. And if you haven’t tried fresh horseradish before, you’re in for a treat, with its very clean, hot flavours. I suggest that you just keep adding more horseradish and tasting it until you get to the right heat level for your palate. – see below.

INGREDIENTS


4 sirloin or Scotch fillet cut steaks, each about 200–250 g

2 tablespoons olive oil

sea salt and freshly ground black pepper, to taste

POTATO CAKE

12 large desiree potatoes

1 teaspoon pouring salt

1 teaspoon thyme leaves

50 g butter

2 tablespoons olive oil

HORSERADISH CREAM

1 tablespoon freshly grated horseradish

300 g creme fraiche or light sour cream

1 teaspoon white-wine vinegar

sea salt and freshly ground black pepper

METHOD


1. Bring the meat to room temperature by removing from the fridge half an hour before cooking.

 

2. To make the potato cake, peel and grate the potatoes, then sprinkle with salt and place in a clean tea towel. Roll the tea towel up lengthways and twist its ends in opposite directions over a sink, getting rid of as much moisture as possible – there will be quite a bit. Unroll the tea towel and place the grated potato in a small bowl and add thyme leaves, mixing well.

 

3. Melt half the butter with the olive oil in a heavy-based 15–18 cm wide non-stick frying pan. Add the potatoes and push the mixture down with a potato masher or the back of a spoon. Cook over low–medium heat for about 4–5 minutes until it becomes crispy round the edge and the bottom of the potatoes turns brown. Carefully turn the potato cake out onto a plate the same size as the frying pan. Melt the remaining butter and slide the potato cake back into the pan, uncooked side down. Cook for about 3–4 minutes until well browned and crisp and slide out onto a chopping board.

 

4. While the potato is cooking, make the horseradish cream by mixing all the ingredients together in a small bowl. Set aside until ready to serve.

 

5. Also while the potatoes are cooking, brush the steaks with a little oil and season well with salt and pepper, then cook on a preheated chargrill or fl at grillplate over high heat until done to your liking, turning once. Rest steaks, loosely covered, for 5 minutes before serving.

 

6. Serve the steaks with a dollop of the cream and a wedge of potato cake.

More Recipes


Honey, Lime and Dukkah Crusted King Prowns

Kimbo's perfect Steak and Bangers

Chargrilled Tuna with Skordalia and Parsley Salad

Marinated Chicken Thighs with Salsa Salad

Copyright © 2019 Tucker Barbecues Recipes