This dish is intended for that brief period between summer and fall when I yearn for robust, warm meals that are nevertheless light and simple to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 cups quartered cherry tomatoes
- salt and freshly ground black pepper to taste
- ¼ teaspoon white sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons freshly grated raw horseradish, or to taste
- ⅓ cup creme fraiche
- ¼ teaspoon salt, or to taste
- 2 (3 ounce) beef top sirloin steaks
- 1 pinch cayenne pepper, or to taste
- 2 tablespoons all-purpose flour, or as needed
- 2 tablespoons vegetable oil
- 3 tablespoons water
- 1 teaspoon freshly grated raw horseradish, divided
- 2 teaspoons chopped fresh chives, divided
Instructions
- Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
- Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
- Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
- Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
- Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
- Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.
- Fresh horseradish isn’t really that hot, but it does have a beautiful, fresh flavor. Grate it with a Microplane(R) for best results.
- You can substitute sour cream for creme fraiche if you like.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 14 g |
| Sodium | 350 mg |
| Sugars | 2 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
KETO. For just beef, I liked it well … I have more of the fattening carbs taste buds. I would definitely make it again and it’s very KETO. I used Balsamic Vinegar instead of the Rice Vinegar; and Wasabi Sauce instead of the Horseradish. I think Balsamic was probably better, but the Wasabi sauce was a bit too mild.
Good
Made this with venison medallions from the loin (backstrap). Turned out excellent. Awesome way to respect game meat.
Excellent. I thought restaurant quality but I made it all separate so my husband would try it (he is not a tomato fan). Separate the flavors were not good – together it blended perfectly. I did make substitutions, New York (it was cheaper this week than top sirloin and Greek yogurt that I had on hand.) Served with simple mashed potatoes and green beans and it helped to have the horseradish stand out.
What a great recipe. The simple and easy to make recipe balances the sweetness of the tomatoes with the acidity of the vinegar to highlight A great cut of meat. As several of the other reviews I did not have fresh horseradish and had to use prepared horseradish but it worked out quite well. I also used a large amount of salt pepper and Cayenne pepper which only added to the flavor instead of overpowering the steak itself.
I had a difficult time finding creme friche but it was good with a spreadable cheese.
Surprised at so many good reviews. Neither my spouse or I enjoyed. Followed recipe. Found cayenne too much. Tomatoes needed something more.First Chef John disappointment.
We loved this recipe. It was so simple yet very flavorful. Like some others, I used prepared horseradish because I didn’t have fresh in the house. Otherwise, I followed the recipe exactly. An absolute keeper.
Made it years ago…and thanks to Chef John one of the best hearty meals I ever made for my husband.I have dreamt of it ever since and wanted to impress the in-laws!This should do it!
horseradish sauce just made it perfict
Excellent! Minor change – instead of the creme fraiche, I used lactose free milk with melted butter mixed in. I also doubled the amount for more sauce. After removing the steaks from the pan, I added a little hot water to scrape up the bits and then added the milk mixture in. Added a little bit of flour to thicken into a sauce.
Super simple recipe that looks like you spent hours preparing it and looks great on the plate. Great dish to impress a special someone.
Pretty good. Quick and easy. Cutting the tomatoes took the longest.
Excellent made exactly as written. Easy and cheap (with one change). The fresh horseradish was good but not spicy enough for us. We added prepared horseradish. And the creme fraiche was also good but pricey at my store. I think sour cream or Greek yogurt would have also been great and a lot cheaper.
My husband said three times “rate this a 5!” It was easy to do and tasted great. I wasn’t sure about the creme fraich but found it with the deli cheeses. I used white wine vinegar and creamed horseradish, otherwise followed the directions as written. Will make again.
When my husband came to the table to eat he said he kind of wanted to go out to eat. By the time he finished this dish he said, ” this was better than going out! It was different from how I have ever served meat before but was so delicious! Love the videos along with the recipe! I could’ get fresh horseradish so used prepared and it worked great. Can’t wait to make this again!
Delicious!!!
Husband loved this so easy but looks special
This is one of my favorite meals. Followed the recipe as written. Left overs make a great meal for the next day. Thanks Chef John.