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Sirloin with horseradish, oven potatoes and fennel salad

Name: Sirloin with horseradish, oven potatoes and fennel salad
Yield: 4
Ingredients: 900 g Agria potatoes, peeled and cut into 3cm chunks (Main); 8 Tbsp Extra virgin olive oil; 200 ml Sour cream; 4 Tbsp Horseradish, Delmaine Traditional German Grated; 2 Tbsp Chives, thinly sliced; ½ small Red onions, finely chopped; 1 Tbsp Capers; 1 Gherkin, finely diced; 1 large Fennel bulb, halved, cored, coarse outer leaves and stalk removed, bulb very thinly sliced; 3 Tbsp White wine vinegar; 4 pieces Steak, of your choice, approx. 150-200g each (Main); 2 Baby cos lettuce, washed and dried leaves

for 4 people

Tam West

Ray McVinnie

Chef and food writer

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Don’t mess with a good piece of steak — there is no need to reinvent the wheel. A piece of steak that is lovingly panfried only needs some good things to go with it so I made a sauce of sour cream, grated horseradish, chives, finely chopped red onion, capers and gherkin to go on the steak.

I served it with golden roasted chunks of agria potatoes and a simple salad of very thinly sliced fennel, quick-pickled in a vinaigrette of white wine vinegar, salt and extra virgin olive oil, then tossed with baby cos leaves. I used sirloin for this but any steak will be good.

Ingredients

900 g	Agria potatoes, peeled and cut into 3cm chunks (Main)
8 Tbsp	Extra virgin olive oil
200 ml	Sour cream
4 Tbsp	Horseradish, Delmaine Traditional German Grated
2 Tbsp	Chives, thinly sliced
½ small	Red onions, finely chopped
1 Tbsp	Capers
1	Gherkin, finely diced
1 large	Fennel bulb, halved, cored, coarse outer leaves and stalk removed, bulb very thinly sliced
3 Tbsp	White wine vinegar
4 pieces	Steak, of your choice, approx. 150-200g each (Main)
2	Baby cos lettuce, washed and dried leaves

Directions

Heat the oven to 200C.
Line a large baking tray with baking paper. Put the potatoes on the paper lined tray. Add 2 tablespoons of the oil and season with salt. Toss well with your hands then spread the potato chunks out so they are side by side. Place in the oven for 45 minutes to an hour, or until crisp and golden.
Meanwhile mix together the sour cream, horseradish,chives, onion, capers and gherkin in a small bowl. Taste, season and reserve.
Put the fennel, vinegar and a large pinch of salt into a salad bowl, mix well and reserve.
When the potatoes are almost ready, season the steak with salt and freshly ground black pepper and panfry the way you like it in 2 tablespoons of the oil.
Add the remaining oil and the cos lettuce to the fennel in the salad bowl and mix well.
Serve the steak with a dollop of the sour cream mixture on top and potatoes and salad on the side.