For this recipe you will need:
beef (sirloin) — 160 g
butter — 10 g
the meat juice — 50 g
Horseradish (root) — 15 g
garnish — 150g
salt
pepper.

Preparation:

Because of the thicker portion of sirloin (head) cut into portions of 20-30 mm thick and slightly beat off to a thickness of 15-20 mm, giving them an oval or round shape. Before frying the meat sprinkle with salt and pepper;

steak fry in a small saucepan or frying pan on a batch butter or margarine for 7-15 minutes.

When a steak put on a plate or platter, sprinkle with oil and meat juice. Garnish fried potatoes and horseradish planed.