Instructions

1. Peel the garlic, and crush it with the rosemary leaves and half of the oil using a pestle & mortar. Rub the steaks with this paste and set aside.
2. Mix the horseradish with the sour cream, set aside.
3. Shred the cabbage thinly. Peel and coarsely grate the beetroot. Peel & core the pears, then slice them thinly lengthwise.
4. Cut the onion in half and thinly slice.
5. Heat the remaining oil in a large pan and fry the cumin seeds for 30 seconds, then add the pieces of pear and onion slices. Cook for 2 minutes, then add the cabbage and beetroot. Cook for about 5 minutes until tender, stirring carefully.
6. Add the parsley and season with salt to taste and pepper. Turn off the heat and rest under cover.
7. Heat a griddle pan and fry the steaks on both sides for 3-5 minutes, depending on how well-done you like your beef. Transfer them to a plate and rest for 5 minutes, then cut them into 1 cm strips. Season to taste.
8. Serve the cabbage and horseradish cream.