Serve this with Oxtail and Shallot Gravy and Chilli and Horseradish Butter
Ingredients
- 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
Method
- 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.
