1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon White wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all of the ingredients into a mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to infuse together. Sauce can be stored in the refrigerator in an airtight container for 3 to 4 weeks.
For the sirloin strips:
2 lb beef sirloin steaks, at least 1″ thick
salt, to taste
1 teaspoon fresh cracked black pepper
3 tablespoon butter
1 tablespoon olive oil, or any oil w/ high smoke point
Bring sirloin steak out of the refrigerator and allow it to sit at room temperature for even cooking. Salt and pepper both sides of each steak. Note: I usually use salt after the steak is cooked to maintain juiciness because salt immediately draws moisture out. Heat skillet on high (I use cast iron), Drizzle oil on pan for a thin coat. Add butter and allow to melt. For medium rare, sear steaks 4 minutes on each side. Turn off heat.Remove steaks from pan and let rest 5 minutes. Then slice thinly against the grain with a sharp knife. Toss sirloin steak strips back into pan with buttered drippings. Stir to coat evenly. Serve immediately over a bed of arugala or salad of your choice and drizzle with horseradish sauce. Bon Appetit!