Blackened Sirloin with
Horseradish Sauce & Caramelized Onions
Makees: 4 to 6 servings
Ingredients:
1 10-oz. piece top sirloin
1/2 cup fresh coarse ground black pepper
Salt
1 tablespoon olive oil
Directions:
Sprinkle meat with salt and then coat completely with pepper. Pour the olive oil in a saute pan over high heat. Wait until the pan is smoking and then add the meat. Sear for two minutes on each side, then reduce to a medium heat. The meat will be rare when done. Transfer to a 350ºF oven if you wish to serve the meat medium rare or more well done. For medium rare, keep in the oven for 3-4 minutes. Immediately refrigerate for at least 3 hours, or overnight if possible. Carve it as thin as possible and serve with horseradish sauce and caramelized onions.
Horseradish Cream Sauce
Ingredients:
1 cup sour cream
¼ cup mayonnaise
2 tbsp. hot horseradish
1 tbsp. honey
1 tbsp. Dijon mustard
1 tsp. lemon juice, freshly squeezed
Salt to taste
Directions:
Combine all ingredients with a whisk and serve or chill in refrigerator for up to one week.
Caramelized Onions
Ingredients:
1 red onion, sliced (cut onion in halves, and then slice length-wise for long slices, approx. ½” wide)
1-2 tbsp. olive oil or vegetable oil
1 tsp. salt
Directions:
Heat the oil in a sauté pan over medium heat until hot, and then add the onions and salt and sauté for about 20 minutes until caramelized. Serve or chill in refrigerator for up to one week.