Ingredients
- FOR THE APPLE SAUCE:
- 1 large cooking apple, peeled, cored and sliced.
- 1tbs golden brown sugar
- A pinch of cinnamon
- 3tbs water
- FOR THE HORSERADISH AND CHIVE SOUR CREAM:
- 200ml sour cream
- 1tbs horseradish sauce
- 2tbs chopped chives
- 2 x 250g striploin steaks
- Salt and black pepper
- 1tbs sunflower oil
- A knob of butter
- A sprig of thyme
1 Put the apple , sugar, cinnamon and water into a small pot and cook over a medium heat for 10 minutes, until the apple breaks up and turns into a sweet compote. You can help it along by breaking up the apples a little with a wooden spoon halfway through cooking.
2 Mix the sour cream, horseradish and chives together and put in a nice presentation bowl.
3 Season the steak, drizzle the sunflower oil over it and rub it in.
4 Heat up a heavy grill pan, or even better a ribbed grill pan. When the pan is smoking gently, place the steaks on top.
5 For medium rare it will need two minutes on each side, for medium 2½ minutes. They should feel a little soft and springy. Just leave them on a little longer if you prefer them more well-done.
6 When they are nearly ready, add the butter and thyme. Baste the steaks and put them on a warm plate along with any residual butter. Cover in foil to allow them rest for five minutes or so.
7 When serving, pour any residual juices over the steaks as a little delicate gravy. Serve with the apple sauce and horseradish and chive sour cream.
