Serve this with Oxtail and Shallot Gravy and Chilli and Horseradish Butter


  • 4 sirloin steaks
  • for the chilli and horseradish butter:
  • 2 red chillis (deseeded and sliced)
  • 1 cup fresh horseradish
  • 0.5 kg softened butter
  • 0.5 cup chopped chives
  • for the oxtail and shallot gravy:
  • 2 oxtails (cut in short lengths)
  • 4 shallots (diced)
  • 1 carrot (peeled and diced)
  • 1 clove garlic (crushed)
  • 0.5 onion (peeled and chopped)
  • 1 bay leaf
  • thyme and rosemary sprigs
  • 0.5 l beef stock
  • 1 glass port
  • 1 tblsp tomato paste


  • The Sirloin Steak:
  • Heat a chargrilled pan until hot.
  • Brush the steaks with some oil and season with sea salt and black pepper.
  • Sear on both sides.
  • Remove and place on a roasting tray.
  • Cook in oven at 180°C for 5 minutes (for rare) or 15 minutes (for well done).
  • Sauté the shallots in a hot pan, add port and reduce.
  • Add 1 cup of stock.
  • Reduce and season.
  • Add oxtail and meat.
  • For the Chilli and Horseradish Butter:
  • Mix all ingredients together and roll in cling film.
  • Set in fridge and slice.
  • For the Oxtail and Shallot Gravy:
  • Seal the oxtails in a very hot pan and season.
  • Add the carrot, garlic onion, bay leaf, rosemary, thyme stock and paste.
  • Simmer over a low heat for 2 hours.
  • Leave to cool.
  • Strain and remove all the meat from the bone.
  • Keep the stock.

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