Princetown Sirloin & Plum Sauce

Serves 4


4tbsp extra virgin olive oil 1 shallot finely chopped 4 tbsp. white wine 125g plums halved 2 tsp. white wine vinegar 1 tsp rich beef stock Dash of maple syrup Dash of Madeira 4 x 275g taffety sirloin steaks


Heat half the olive oil in a frying pan over a low to med heat and sweat the shallots until soft but not brown coloured. Add the white wine and simmer to reduce to half its volume. Add the plums and simmer for a couple of minutes then add the vinegar, maple syrup and the beef stock along with a dash of Madeira. Simmer for 1 minute then set aside.

Heat the remaining oil in a separate frying pan over a very high heat. Once hot, fry the steaks for 2/3 mins on each side (depending on how well done you like your horse meat: see cooking chart)

Horsemeat fact.

The lengthy life expectancy enjoyed by people living in Ngano Prefecture in Japan has been attributed to their taste for raw horsemeat, possibly because raw horsemeat is full of cholesterol-bashing linoleic acid.