Last night the sauce and side dish were the stars of our steak dinner. This zesty sauce is easy to make, and was good on our baked potatoes as well as our steak. The meal was rounded out with a fiddlehead fern & musrhoom saute, which I'll post soon. I cooked a porterhouse steak last night, but the sauce would also work well with sirloin or ribeyes too.
1 porterhouse steak, about 20 ozs
1 tbsp roasted garlic
1 tbsp minced horseradish (I used the jarred variety)
salt & pepper
2 tbsp butter
3/4 cup heavy cream
1. Preheat oven to 450. Lightly coat an oven proof skillet with olive, then generously cover with salt. Heat on medium high; when hot, add the steak. Salt the side of the steak that is facing up. Sear for about 2 minutes, turn the steak over and put in the oven. Cook to taste, about 10 minutes for medium rare. When done, remove steak from pan, place on platter and tent with foil.
2. Return skillet to a burner, and the the butter, and melt over medium low heat. When melted, stir in the garlic and horseradish. Cook for about 2 minutes, remove from heat and add the cream. Stir until well combined, add salt & pepper to taste. Serve the steak with the sauce, and enjoy!
Wine Pairing: I served with a 2005 Chateau Haut Nadeau, a Grand Vin de Bordeaux (meaning a relatively less expensive Bordeaux). This was pretty much the only wine we had in the house, worked nicely with the earthy side dish and steak. A more optimal pairing would have had a bit of spice, such as a zinfandel or shiraz, to go with the sauce. But hey, I'm not going to complain about a 2005 Bordeaux!