Polish · intermediate
Polish Seared Beef Sirloin With Horseradish Butter And Warm Beet Kasha
Seared sirloin steak served over warm buckwheat groats tossed with sweet diced beets and topped with a creamy dill horseradish butter.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine buckwheat groats, vegetable broth, and 0.25 tsp salt in a saucepan, bring to a boil, cover, reduce heat to low, and cook for 15 minutes.
- 02
In a small bowl, mash softened butter, prepared horseradish, chopped dill, and 0.25 tsp salt together until combined.
- 03
Fold diced cooked beets into cooked buckwheat groats, cover saucepan, and keep warm off the heat.
- 04
Pat sirloin steaks dry with paper towels and season evenly on both sides with remaining salt and black pepper.
- 05
Heat olive oil in a heavy cast-iron skillet over high heat until smoking.
- 06
Sear sirloin steaks for 3 to 4 minutes per side for medium-rare, reaching an internal temperature of 145 degrees Fahrenheit.
- 07
Divide warm beet kasha among plates, top with seared sirloin, and place a dollop of horseradish butter on each steak to melt.
A LITTLE KITCHEN KNOW-HOW
compound butter finishing
Topping hot pan-seared meat with seasoned cold or softened butter creates an instant flavorful pan sauce as it melts.
Notes from the kitchen
- Pre-roasted buckwheat groats provide a nutty profile essential to traditional Polish kasha dishes.
- Let sirloin rest 5 minutes after searing so juices redistribute before plating.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.