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.
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.