Grilled Angus Sirloin Steak | Plum Tomato | Braised Onions | Peppercorn Sauce
Ingredients | Sirloin Steak
10 x 250g Angus sirloin (buy medium eye)
500g confit onion (see separate)
10 plum tomato (medium blanched topped and emptied)
600g fine beans
500ml peppercorn sauce (see separate)
10 potato medium size for gaufrette potatoes
10 peeled grilled Portobello mushrooms
80g grated parmesan
100g unsalted butter
3 finely chopped banana shallots
2 garlic cloves finely chopped
Salt and Pepper
Ingredients | Confit Onion
10 Lyonnais onion
250g unsalted butter
2tbs thyme leaves
10 garlic cloves chopped
Salt and Pepper
Ingredients | Peppercorn sauce
400g beef trim
10 banana shallots (peeled&sliced)
20 button mushrooms
4 garlic cloves (peeled&crushed)
1 tin (175g) green peppercorn in brine
200ml ruby port
1 sprig of thyme
3liter of veal jus
2tbs Dijon mustard
2tbs English mustard
Method | Sirloin Steak
Prepare the sirloin as for roasting and hang in the fridge to age for up to 2 days. Cut the sirloin into 250 g and vacuum pack in with a little olive oil and thyme. Season and grill to the desired degree and let it rest in a warm place.
Reheat the confit onion and adjust the seasoning where needed and fill the peeled seasoned tomato – sprinkle with freshly grated parmesan and grill.
Blanch the beans in boiling salt water and refresh in iced salted water. Keep them al dente.
Warm the butter and re-heat the beans add the shallots season it with salt and pepper.
Grill the seasoned mushroom under the grill with a little butter to order. Peel the chipping potato and cut into julienne/pomme paille on a mandolin, wash and cook in hot oil until golden brown, season straight from the fryer whilst still hot – and keep on the pass in a deep container.
Method | Confit Onions
Peel and slice the Onions very thinly with no root. Peel the Garlic and chop finely.
Place the butter into a suitable pan and throw in the onions and garlic. Gently cook until the Onions are nicely caramelised and soft. Finish with the Thyme and season to taste.
Method | Peppercorn Sauce
In a heavy based saucepan fry the meat trim in a little oil till golden. Drain the excess fat add the shallots, garlic and thyme sweat till golden, deglaze with the port, cognac & Madeira and flambé. Add the brine from the peppercorns and ½ the corns. Reduce the alcohol and add the jus. Bring to a simmer and skim. Add the cream. Bring to a simmer reduce by a third and strain through a fine chinois. Bring back to a simmer and whisk in the mustards and season. Allow only 8 peppercorns per person when re-heating the sauce during service
Place the beans in the centre of the plate the steak on top and garnish with the tomato, mushroom and pomme paille. Pour the sauce around.