Method:

1. Grill the steak on a mini bbq (if possible pls). Season the top side of the steak with salt, as this is for the pallet.
2. Melt butter and make a herb basting brush, baste the steak continuously throughout the cooking process.
3. Make your horseradish cream by finely grating the horseradish into a bowl and mixing with the wasabi. Fold through your crème fraiche and whipped cream and season to taste 
4. Season steak with fresh cracked black pepper towards the end of the cooking process.
5. Rest your steak for at least half the cook time before slicing and serve on a big platter together with your horseradish cream and watercress.