Father's Day

Quick Braised Sirloin with Horseradish Sauce

March 27, 2011
2 Ratings
  • Serves 4
Author Notes

This is really nothing more than a seared steak with a pan sauce. The deal is I like the sirloin to be bone-in and to cook it until just cooked through because it alters the texture and the taste just enough to make it more than a typical sirloin. I like to serve this with kasha with onions and parsley or mashed potatoes. Green beans or peas are a good way to round out the dinner and if you wanted a salad, a beet salad would be great. - thirschfeld —thirschfeld

Test Kitchen Notes

Thirschfield describes his Quick Braised Sirloin with Horseradish Sauce as "nothing more than a seared steak with a pan sauce," which is kind of like describing Casablanca as a movie that is nothing more than a love story with a war theme. Yes, it's that good. He takes simple, readily available ingredients, combines them in a seemingly straightforward manner, and the end result is complex, richly textured, and utterly irresistible. It has far more depth than your basic grilled sirloin, without having to wait hours for a pot roast. Four stars!!! - wssmom —wssmom

What You'll Need
  • 1 bone in sirloin steak, 2 lbs.
  • 1 tablespoon grape seed oil
  • 2 teaspoons unsalted butter
  • 2 tablespoons flour
  • 2 teaspoons fresh garlic minced
  • 1 1/2 teaspoons fresh marjoram, minced
  • 2 to 3 tablespoons prepared horseradish
  • 1 1/2 cups unsalted beef or chicken stock
  • kosher salt and fresh ground pepper
  • 1 tablespoon chives for garnish, minced
  1. Pull the steak out of the fridge 30 minutes before you want to begin cooking and season it liberally with salt and a few grinds of fresh ground pepper.
  2. Heat a large and heavy non-reactive saute pan over high heat. Add the grape seed oil and then carefully add the sirloin. Sear it till it becomes deeply browned. Flip and do the same to the other side.
  3. Near the end of searing add the butter and let it melt but not burn. Reduce the heat to medium.
  4. Remove the steak from the pan to a plate and add the flour and stir it in quickly. Add the garlic, let it become fragrant but not brown, and then add the stock.
  5. Add the marjoram and the horseradish and season the braising liquid with salt and pepper. Bring it to a boil, add the steak and any juice back to the pan. Reduce the heat.
  6. Cook another 10 to 15 minutes and then remove the steak to a warm platter. Turn the heat to high and reduce the pan sauce to thicken it.
  7. Ladle sauce over the sirloin, garnish with chives and serve.

See what other Food52ers are saying.

  • Randi
  • Homemadecornbread
  • marynn
  • hardlikearmour

5 Reviews

Randi February 14, 2017
At my request my husband made this for dinner, subbing in homemade duck stock. Wow, how delicious! Thanks for a great recipe.
Homemadecornbread February 15, 2012
I made this for my Valentine last night. We both thought it was great! Thanks for a delicious recipe. We will be getting half a pasture raised pig in April and I plan to do this same treatment to some thick chops.
marynn December 5, 2011
Oh, man! I'm in. I see "thirschfeld" and start cooking. Brownhut, love the custom side. I'll bet it was perfect.
brownhut April 28, 2011
I love this recipe!!! It was so simple and absoulutely delicious. I'm making it again tonight for friends. I think I'll up the horseradish quotient just a bit and melt some blue cheese in the sauce just for a bit of extra depth. And my piece de resistanse? I'm serving the dish accompanied by hot-out-of-the-oil McDonald's french fries from right across the street. I can't wait!
hardlikearmour March 29, 2011
This sounds simple and delicious.