Tafelspitz steak

Tafelspitz steak
Serves: 2
Course: Main Course
Cooking Time: 0 hr 40 mins


  • 1 large cooking apple, peeled, cored and sliced.
  • 1tbs golden brown sugar
  • A pinch of cinnamon
  • 3tbs water
  • 200ml sour cream
  • 1tbs horseradish sauce
  • 2tbs chopped chives
  • 2 x 250g striploin steaks
  • Salt and black pepper
  • 1tbs sunflower oil
  • A knob of butter
  • A sprig of thyme

1 Put the apple , sugar, cinnamon and water into a small pot and cook over a medium heat for 10 minutes, until the apple breaks up and turns into a sweet compote. You can help it along by breaking up the apples a little with a wooden spoon halfway through cooking.

2 Mix the sour cream, horseradish and chives together and put in a nice presentation bowl.

3 Season the steak, drizzle the sunflower oil over it and rub it in.

4 Heat up a heavy grill pan, or even better a ribbed grill pan. When the pan is smoking gently, place the steaks on top.

5 For medium rare it will need two minutes on each side, for medium 2½ minutes. They should feel a little soft and springy. Just leave them on a little longer if you prefer them more well-done.

6 When they are nearly ready, add the butter and thyme. Baste the steaks and put them on a warm plate along with any residual butter. Cover in foil to allow them rest for five minutes or so.

7 When serving, pour any residual juices over the steaks as a little delicate gravy. Serve with the apple sauce and horseradish and chive sour cream.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford