Grilled Top Sirloin With Spicy Crème Fraiche
4x 8oz sirloin steaks
½ cup Dijon mustard
½ cup dry red wine
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped thyme
2 cloves garlic, minced
¼ cup minced shallots or white onion
¼ cup olive oil
freshly ground black pepper
1 cup crème fraiche
2 tsps Worcestershire sauce
¼ cup grated fresh horseradish or prepared horseradish to taste
dash Tabasco sauce
salt and pepper to taste
Combine all the marinade ingredients and whisk together. Place steaks in a shallow baking dish and coat thoroughly with the marinade. Cover and chill for 2 hours or overnight.
Whisk together the crème fraiche, Worcestershire, horseradish, Tabasco and season with salt and pepper. Cover and chill.
Heat a charcoal or gas barbecue to medium high.
Grill steaks over medium high heat 4-5 minutes per side or to the desired doneness. Remove to plates and serve with spicy crème fraiche.
Horseradish belongs to the turnip and cabbage family of plants and its name refers to a radish which is “hoarse” or coarse and strong. The hot taste and pungent odor of horseradish is due to an oil which is released when the root is cut or bruised. To use fresh horseradish, peel off the tough outer skin and then grate.