This is a follow up on a previous cole slaw thread where the discussion of horseradish came in to play re: admixture to cole slaw. This is the Vietnamese rendition of an American steak, made in a place that professes to make American steaks. The steak? A medium grade sirloin cut, probably Australian. In USDA terms it's about a Select grade. But it's the best they can throw at you here. But that is in fact horseradish on the steak. I'm not sure they get the concept that horseradish is normally reserved for rib roast, but we'll roll with that. The mushrooms are a local variety with the small heads and long stems. That is gravy. The whole roasted garlic is a nice touch.