Recipe: Perfect Stiploin steak with seasonal micro salad and horseradish sauce

Stiploin steak with seasonal micro salad and horseradish sauce. Mix the salt,pepper and roasted garlic powder amd rub to the steak. Saute the baby carrots and mushroom with garlic and thyme. Stiploin steak with seasonal micro salad and horseradish sauce.

This epic sauce adds the ultimate finishing touch to steaks, beef tenderloin, and roast beef. Serve with beef tenderloin, Cheddar mashed potatoes or as a sandwich spread. Thinly slice the steak against the grain. You can cook Stiploin steak with seasonal micro salad and horseradish sauce using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Stiploin steak with seasonal micro salad and horseradish sauce

1. You need of angus striploin.
2. Prepare of baby carrots.
3. You need of bottom mushrooms(sliced in half).
4. You need of red beets(sliced).
5. You need of teaspoon of minced garlic.
6. You need of thyme.
7. It's of siracha sauce.
8. Prepare of grated horseradish.
9. You need of salt.
10. You need of pepper..
11. You need of roasted garlic powder.
12. You need of Microgreens (for presentation).

While the steak is cooking make the dressing by whisking together the mayonnaise, horseradish, and salt and pepper. So that's going to wrap this up for this exceptional food pan seared t-bone steak recipe. Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper. For horseradish dressing: Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

Stiploin steak with seasonal micro salad and horseradish sauce instructions

1. First pull out you steak on fridge and let it get to room temp..
2. Mix the salt,pepper and roasted garlic powder amd rub to the steak..
3. Heat a frying pan, sesr the steaks 2 mins on each side on medium heat and put on oven for 300 degrees celcius for 2 mins.and pull out and let steak rest for atleast 7 mins..
4. Saute the baby carrots and mushroom with garlic and thyme. And set aside..
5. Combine the beets and micro greens and dress with simple vinaigrette..
6. Mix the horseradish and siracha sauce..
7. Plate. And done.

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