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Ingredients for 4:
4 (150g) beef fillet steaks
1 tbsp pure sunflower oil
1/4 litre water, 1 tbsp sherry
1 stock cube
3 tbsp Scandia Pepparrot Cream Horseradish
2 tbsp crème fraîche
2 tbsp dark sauce thickener

Beef steaks in a date and horseradish sauce

Wash the steaks and pat dry. Heat 1 tbsp sunflower oil in a frying pan and fry the steaks on both sides. Take out of the pan and keep warm.
Wash the 6 dates, cut into slices and quickly stew them in the frying oil. Add 1/4 litre water and 1 tbsp sherry. Dissolve 1 stock cube into this. Add 3 tbsp Scandia Pepparrot Cream Horseradish from the jar. Stir well and bring to the boil. Stir in 2 tbsp crème fraîche. Cook until reduced to the required consistency or thicken with 2 tbsp dark sauce thickener. Arrange the steaks on plates and serve with sauce.

Preparation time: around 30 minutes

Per portion:
calories: 381 / kJ: 1593
protein: 33 g
fat: 18 g
carbohydrate: 19 g