Sirloin Steaks with Shallot and Horseradish & Cream Sauce
Melt the butter on a low heat in a thick bottomed pan. Add the shallots, garlic and a pinch of salt. Cook slowly until softened and set aside.
Return the pan to the heat, pan fry the steaks for 3 mins each side for medium rare. Cook for longer if you prefer. Transfer to warm plates to rest. Place the double cream in a pan and gently heat until the amount is reduced to a third.
Add the shallots, garlic, French Wholegrain Mustard and Strong Horseradish Cream before pouring over the steak.
Serve with beans and mash or crunchy green salad.