Blackened Sirloin With Horseradish Cream Sauce

Serves: 12 for hors d’oeuvres

Ingredients:
2 10 oz. top sirloin steaks
1 cup fresh coarse ground black pepper (½ cup per steak)
Kosher salt
2 tbsp. olive oil, (1 tbsp. per steak)

For serving: 1 red onion and capers

Directions:
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

Serves:  10 – 12
Ingredients:
1 pint sour cream
2 heaping tablespoons prepared horseradish
2 -3 teaspoons lemon juice, freshly squeezed
Kosher salt and black pepper to taste

Directions:
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.

2 Responses

  1. Gene Gaffney

    Blackened sirloin was very tasty. When you say sauté for 2 minutes you must mean each side at 2 minutes. Our first attempt was quite undercooked.
    Thank you!

    1. Sarah Nasello

      Dear Gene, Thank you so much for your comments. We’re so sorry to hear that your first attempt didn’t turn out for you. We went back to check the directions in our recipe (both versions from the blog and the newspaper) and we did include the instructions to “Sear the steak for two minutes on all four sides…” We used the words “all four sides” instead of “each side” because our proofreaders felt that people may think to sear just the top and bottom and we hoped this would make it clearer to the reader. We apologize for any confusion and are so glad to hear that you did eventually enjoy the sirloin. We’ll clarify this in the blog version of the recipe. Thank you for the feedback!

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