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Ingredients

• 3 kg beef sirloin, on the bone, chined
• 2 cloves garlic, finely chopped
• 2 sprigs thyme, leaves only
• black pepper
• olive oil, for drizzling

• knob of unsalted butter
• onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 125 ml dry white wine
• 4 tbsp chicken stock
• 125 ml double cream
• 125 ml crme frache
• 40 g freshly grated horseradish

• 1 clove garlic, crushed
• 1 dashes of port
• 125 ml red wine
• 1 sprigs thyme, leaves only
• 150 ml beef stock

• roast potatoes
• seasonal greens

Description

Matt Tebbutt’s Classic Recipe Involves A Juicy Strip Of Sirloin Marinated In Thyme, Garlic And Pepper For A Few Days And Served With A Homemade Horseradish Cream

UK TV