Char-grilled Steak With Lemon & Horseradish Crème Fraiche
4–6 scotch fillet or sirloin steaks
1 Tbsp olive oil
Sea salt & cracked pepper
200g Tatua Crème Fraiche
3 Tbsp horseradish sauce
1 Tbsp lemon juice
1 tsp chopped fresh thyme
1 tsp finely grated lemon zest
Freshly ground black pepper
- Bring the steak to room temperature. Preheat a grill pan or frying pan to medium high. Brush each steak with olive oil and sprinkle with sea salt and cracked black pepper.
- Place the steaks on the grill pan or in the frying pan and cook for 6-8 minutes, turning once, for medium rare. Loosely cover with foil and rest for 5 minutes.
- Meanwhile, prepare the sauce. Combine the Tatua Crème Fraiche, horseradish sauce, lemon juice, thyme and lemon zest in a small bowl. Season to taste with black pepper.
- Serve the steak with the sauce, crispy potato wedges and green salad. Serves 4 – 6