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 cognac

200ml ruby port

200ml Madeira

1 sprig of thyme

3liter of veal jus

2liter cream

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

To Serve

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.