2 10 oz. top sirloin steaks
1 cup fresh coarse ground black pepper (½ cup per steak)
2 tbsp. olive oil, (1 tbsp. per steak)
For serving: 1 red onion and capers
Lightly sprinkle meat with salt and then coat completely with pepper. Spread the pepper onto a plate or baking dish and press the steak into the pepper on all sides until coated.
Heat a sauté pan over high heat until hot, then add olive oil. Let the oil become hot then place the steak in the pan. If your pan allows, you may cook more than one steak at a time. Sear the steak for two minutes on all four sides (two minutes per side), then remove meat from pan, transfer to a baking sheet, and bake in the oven at 350°F.
For medium rare (the ideal temperature for this recipe), keep in the oven for 3-4 minutes. Immediately refrigerate until cool enough to wrap each steak in plastic, and return to the refrigerator for at least 3 hours, or overnight if possible. This recipe can be prepared up to 2 days in advance.
Within two hours prior to serving, carve the meat as thinly as possible and place onto serving platter. Cover the platter with plastic wrap and refrigerate until ready to serve. Garnish with thinly sliced red onions (cut into rings) and capers, and serve with horseradish cream sauce on the side.
Horseradish Cream Sauce
Mix all ingredients together, and add more horseradish, lemon, salt and pepper as desired. Transfer to a serving dish and enjoy with beef tenderloin, prime rib, or a great steak.
Tony’s Tip: Prepare at least 2 hours before serving for best flavor. This sauce is a great accompaniment to beef, and can be made several days in advance. Will keep in refrigerator for up to two weeks.