New York T-Bone Steak with Horseradish Cream

This started with the sight of horseradish, wrapped in cling film, sold for a couple of dollars from a fresh product shop. Having tasted this before (and seeing it from the cooking shows), it was definitely worth a try in the House on the Hill Kitchen.

Horseradish is a cousin of wasabi, brocolli and cabbages, and is a rare ingredient... well, at least compared to the abundance of tomatoes and onions around :p

It was like reverse engineering... the first thought that came to mind after BUYING the horseradish was to make steak with horseradish cream. Beside the Fresh Produce shop is a butcher, and they sold New York T-Bone steaks (other than the aged scotch steak which was tastier and more expensive....)

 the creme fraiche was from coles - thankfully they have it!

 creme fraiche is like somewhere in between sour cream and heavy cream. but it does not curdle. it has the texture of softer cream cheese, and a more delicate taste. which is really awesome. and expensive. at $6 per 250g, it's a pretty decent price for something so tasty.

 the horseradish was grated in a microplaner and mixed with the creme fraiche, along with salt and pepper. I used one whole root for this because we like it quite spicy

Served here with handcut potato wedges tossed with extra virgin olive oil, salt, pepper and paprika, and baked in a hot oven (200C) for around 45 minutes. The steak was lightly coated with olive oil and a generous amount of cracked black pepper, cooked  5 minutes on one side on the very very hot stove top using a non stick frying pan, and cooked around  6 minutes on the other side while the heat was turned down to medium (this is quite a huge steak!).

Let the meat rest for a couple of minutes before serving.