Gather Cook Feast: Recipes from Land and Water by the Co-Founder of Toast by Seaton Jessica

Author:Seaton, Jessica [Seaton, Jessica]
Language: eng
Format: epub
ISBN: 9780241298855
Publisher: Penguin Books Ltd
Published: 2017-04-06T04:00:00+00:00

The horseradish crème fraîche

around 100g fresh horseradish root

200g crème fraîche

a squeeze of lemon

To serve

peppery leaves such as watercress, mustard leaves or rocket

AUTUMN TO WINTER FOR HORSE-RADISH, WHICH NEEDS COOLING SOIL TO DEVELOP PUNGENCY

Generously season the steaks all over with salt and pepper, rub with a dash of oil and leave at room temperature while you prepare everything else.

Heat the oven to 220°C/200°C fan/gas 7. Choose a roasting tin or baking dish in which the onions will fit snugly and scatter the bay and rosemary on the base. Place the onions on top and pour over the oil and vinegar, then season with salt and pepper and sprinkle with the sugar. Roast for around 40 minutes until the onions are tender and starting to caramelize, turning them over once or twice during cooking.

Meanwhile peel the horseradish and grate half of it very finely. Mix this into the crème fraîche with a squeeze of lemon juice and a pinch of salt. Taste and add more grated horseradish if you like the heat. Refrigerate to thicken up.

Heat a cast-iron grill pan for 5 minutes over a high flame until it is ferociously hot. Turn on the extractor fan, open the windows and disconnect the smoke alarm, as the next bit may be smoky. Lay the steaks in the hot pan and leave them for several minutes to first develop grill marks and then release themselves from the pan. Now rotate them by 90 degrees and leave for another couple of minutes. Flip the steaks and repeat on the other side. They should be nicely browned on the outside but still very rare inside, feeling squidgy to the touch.

Remove to an oven tray and let rest for at least 15 minutes or even up to an hour.

Finally put the steaks into the oven to finish off for 10 minutes, then rest them for 10 minutes, tented with foil to keep them warm.

Slice the steaks thinly and serve immediately with the sweet-sour onions and their sticky sauce, the horseradish crème fraîche and fresh leaves.

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