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Fillet Steak with Horseradish Cream and Pickled Walnut Recipe Recipe


For the steak and pickled walnuts
• 4 fillet steaks
• 9 to12 pickled walnuts, plus 1 tbsp of the pickling liquid
• 2½fl oz/80ml Madeira
• 8fl oz /225ml good-quality beef stock
• 2oz/50g unsalted butter
• 4 tbsp groundnut oil
• Salt and black pepper

For the horseradish cream
• 1 stick of fresh horseradish
• 2 tbsp white wine vinegar
• 7fl oz/200ml double cream
• 2-3 tsp caster sugar

How to prepare

1.    To begin to make the horseradish cream, peel the horseradish and then grate finely.

2.    Then stir the sugar into the vinegar to dissolve, before pouring in the horseradish. Let this mixture sit for half an hour or so.

3.    Then  lightly whip the cream, before stirring it into the horseradish. Cover well. (NB. You can make the sauce a few hours in advance and then keep it chilled. However, be aware that if you make it too far in advance, you risk having its flavour fade dramatically.)

4.    Season the steaks with sea salt and pepper. Warm a heavy-bottomed frying pan, before adding the oil. Heat until it starts gently smoking, and then add the steaks. Leave the meat to cook gently until the edges turn a rich, dark brown, moving the pan whenever the steaks start to cook unevenly.

5.    After 7-8 minutes, turn the steaks onto the other side. Continue to cook for a few more minutes further, before removing the steaks and placing them on warm plates.

6.    Stir the Madeira into the pan and boil until just a teaspoonful remains. Add the stock and the spoonful of pickling liquid (from the walnuts); simmer gently until it slightly thickens. Add the butter and stir until thoroughly combined, then return to the boil. Pour the sauce through a fine sieve into a small pan and then keep it warm.

7.    To serve, halve the pickled walnuts and spoon onto the top of the steaks. Then add the Madeira sauce and a dollop of the horseradish cream.

Meat No Veg!