Steak strips with beetroot and onion salad and horseradish cream

Name: Steak strips with beetroot and onion salad and horseradish cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Rump steaks (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Sunflower oil; 1 red onion; 500 g precooked beetroot; 4 TABLESPOONS Fruit vinegar; 150 g Fresh cream; 2 TABLESPOONS Milk; 1-2 TEASPOONS Cream horseradish (glass); 1/2 bunch Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Rump steaks (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Sunflower oil
1 red onion
500 g precooked beetroot
4 TABLESPOONS Fruit vinegar
150 g Fresh cream
2 TABLESPOONS Milk
1-2 TEASPOONS Cream horseradish (glass)
1/2 bunch Parsley
7-10 Tbsp Aluminium foil

Directions

1
Dab the meat dry and season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof pan. Fry the steaks for approx. 4 minutes, turning them over. Cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for a further 15 minutes.
2
Peel the onion and cut into fine strips. Halve beetroot balls and cut into thin slices. Mix vinegar with salt and pepper, fold in 2 tablespoons of oil. Marinate beetroot and onion in it. Mix crème fraîche, milk and horseradish
3
Remove meat from the oven, wrap in aluminium foil and leave to rest for a short time. Wash the parsley, shake dry, pluck the leaves from the stalks and chop finely, except for something to garnish. Cut steaks into wide strips. Arrange beetroot salad and steak strips. Sprinkle with crème fraîche dip, sprinkle with parsley and garnish