Sirloin Steaks With Horseradish Cream And Balsamic Beets

• 1/3 cup sugar
• 1/3 cup balsamic vinegar
• 1 (15 oz) jar baby beets, drained, roughly chopped
• 4 (7 oz) sirloin steaks, trimmed
• 2 tbsp olive oil
• 3/4 cup creme fraiche
• 1 tbsp horseradish
• 1/2 tsp ground nutmeg
• 3 tbsp fresh parsley leaves
• None None crispy potatoes, sugar snap peas, to serve

1. In a medium saucepan, combine sugar and balsamic vinegar. Stir over low heat until sugar dissolves. Increase heat to medium and add beets. Simmer for 10-15 mins, stirring occasionally, until slightly syrupy. Let cool.
2. Heat a frying pan over high heat. Brush steaks with oil and season. Sear for 3-4 mins per side, until cooked to your liking. Let rest, loosely covered with foil, for 5 mins.
3. In a small bowl, combine creme fraiche, horseradish and nutmeg.
4. Serve steaks with horseradish cream and beets. Garnish with parsley. Serve crispy potatoes and sugar snap peas on the side.

sugar, balsamic vinegar, baby beets, olive oil, crueme fraueeche, horseradish, ground nutmeg, parsley, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/28233 (may not work)