Jon Larden, Chef de Partie at Highbury Hall Aussie Sirloin De Paris and Peppercorn Sauce
- Prep time 0Min
- Cook time 0Min
- Technique Grill
- Meat Beef
- Cut Sirloin
- Serves 4
Aussie Sirloin de Paris, Sugar Belle Tomatoes & Peppercorn Sauce.
Ingredients
- 4 10oz Aussie sirloin steaks
- 250g salted butter
- 250g sugar belle tomatoes
- 25g confit garlic
- 10g chives
- A few springs thyme
- 300g sweet potato
- 200g parsnips
- 300g white potato
- 1ltr meat stock
- Peppercorns (to taste)
- 150ml crème fraiche
- 8 stems tender stem broccoli
Method
- For the beurre de Paris, mix the garlic, 200g of the butter and finely chopped chives together well.
- Roll and place in fridge to set.
- Boil potato, parsnip and sweet potato until tender then pass through ricer. Mix in 50g of butter and season. Keep warm ready to plate.
- For the peppercorn sauce, bring stock to the boil and reduce by half.
- Then, in a small pan, crack and pan fry a small handful of peppercorns briefly to deepen flavour.
- Add the peppercorns and crème fraiche to the stock, simmer for 5 minutes and transfer to sauce pots.
- Set an induction grill to 220°C. Season and sear both sides of the steak until browned and griddle marks appear. Leave to rest.
- Retrieve the beurre de Paris from the fridge and slice into coins an inch thick. Place one on each steak and transfer to oven tray.
- Place steaks in oven at 200°C, use oven probe set at 52°C for perfect medium rare (around 4-5 minutes).
- Place sugar belle tomatoes on the vine into the oven with olive oil and chopped thyme. Roast at 200 for 5 minutes. Serve four each.
- Steam broccoli for 5 minutes.
- Plate up.
