Serves 2-4

Time: 1 hour

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Beet horseradish sauce

6 oz red beets

2 oz horseradish, grated

1 shallot, peeled and halved

5 garlic cloves, peeled

Salt, to taste

1 Tbsp olive oil, + ¼ cup olive oil

2 Tbsp vinegar

2 Tbsp water, or more

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1. Preheat the oven to 425 F.

2. Rub beets, shallots and garlic with 1 Tbsp olive oil and season with salt all over,

3. Wrap up beets, shallots and garlic in a tight foil packet, sealing sides very well to ensure no steam will release. Place on a sheet tray.

4. Bake for 40-50 minutes until the beets are tender. You can check them by piercing them with a fork or paring knife.

5. Carefully open the foil packet to release the steam. Once beets are cool enough to handle, peel skin off.

6. Transfer cooked beets, shallots and garlic to blender. Add in grated horseradish, ¼ cup olive oil, vinegar and water. Blend until smooth. If it’s too thick add more water, 1 Tbsp at a time.

7. Season with salt. Use immediately or store in the fridge for 1 week.

8. Serve as a steak sauce or a salad dressing.

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Vadouvan spice blend

1 Tbsp black peppercorns

2 tsp fenugreek seed

2 tsp cumin seed

2 tsp mustard seed

6 cardamom pods or 2 tsp ground cardamom

2 tsp ground turmeric

6 whole cloves

2 tsp chili flake

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Steak:

Cooking oil

2- 6 oz portioned steak of your liking. (I used a hanger steak)

Kosher salt, to taste

2 shallots, peeled & quartered

8 garlic cloves, peeled and smashed

3 Tbsp unsalted butter

Beet horseradish sauce

Flake salt, for finishing

sliced chives, for garnish

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1. In a mortar & pestle or spice grinder, combine all ingredients and process until powder-like. Reserve 2 Tbsp of spice blend.

2. Season steak with 4 tsp of vadouvan spice blend and salt.

3. In a pan over medium high heat, add enough oil to cover the bottom of the pan. When pan begins to lightly smoke, add in steak, shallots and garlic. Sear until darkened brown. About 4 minutes. (different cuts will vary in time)

4. Flip steak, and sear another 3-4 minutes. Add in butter and allow to melt. Baste until your desired doneness. *Pull 10 degrees before

   a. Rare: 120°–125°

   b. Medium Rare: 130°–135°

   c. Medium: 140°–145°

   d. Medium Well: 150°–155°

5. Remove steak from pan and allow to rest for at least 10 minutes before slicing.

6. As steak rests, add in reserved 2 Tbsp of vadouvan spice blend. Allow to bloom for 1 minute. Transfer to a clean bowl or pan so it does not burn.

7. Slice your steak against the grain. Top with flake salt, chives and reserved vadouvan butter. Serve with beet horseradish sauce and rice or salad!

Vadouvan a French version of a curry spice blend. Usually contains more alliums. and usually slow roasted to a paste with the spices and used as bases in cooking. Here I made a quick version and cooked the alliums in the beef fat and used the spices to season steak and I also reserved some for the end to make a quick little butter.