Ingredients
Serves 2
- 2 x 250g striploin steaks
- 1 tbsp sunflower oil
- a knob of butter
- 1 sprig of fresh thyme
Apple sauce:
- 1 large cooking apple, peeled, cored and sliced
- 3 tbsp water
- 1 tbsp golden brown sugar
- a pinch of ground cinnamon
Sour cream:
- 200ml sour cream
- 2 tbsp chopped fresh chives
- 1 tbsp horseradish sauce
Method
1. To make the apple sauce, put the apple, water, sugar and cinnamon in a small saucepan 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 apple a little with a wooden spoon halfway through cooking.
2. Mix the sour cream, chives and horseradish together and put in a nice bowl.
3. Season the steak, drizzle over the oil and rub it in. Heat a heavy-based grill pan, or even better, a ridged chargrill pan, over a high heat. When the pan is smoking gently, add the steaks.
4. For medium rare they will need 2 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 cooked.
5. When they are nearly ready, add the butter and thyme. Baste the steaks, then put them on a warm plate along with any residual butter. Cover in foil to rest for 5 minutes or so.
6. When serving, pour any residual juices over the steaks as a delicate little gravy. Serve with the apple sauce and horseradish and chive sour cream on the side.
