David Jordan – Bonds, Mayfair Beef Sirloin Steak, black pepper, hispi cabbage parcel, sweet onion
- Prep time 40Min
- Cook time 30Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Sirloin
- Serves 4
Piperine Angus Sirloin Steak served with parmesan and black pepper crackling, steamed hispi cabbage parcel with sweet onion, creamed peppered potatoes and black pepper beurre fondue
Ingredients
- 2 angus sirloin steaks
- 15g black peppercorns
- Pinch Maldon sea salt
- 55g parmesan
- 125g salted butter
- Maris Piper potatoes
- Half of a hispi cabbage
- 1 red onion
- 30g sugar
- 10g chives
- ¼ of a pint double cream
- 2 fl oz red wine vinegar
Method
Creamed Peppered Potatoes
- Peel and cut the potatoes into equal sizes and boil until cooked in salted water.
- Meanwhile, reduce cream and butter together with lots of freshly ground black pepper. This is to add to the potatoes for mashing.
Steamed Hispi Cabbage Parcel
- Clean the hispi cabbage, take the outside leaves off and de-stalk.
- Shred the inner cabbage, then blanche until just cooked in boiling salted water. Refresh in iced water.
- Finely slice the red onion and cook with red wine vinegar and sugar until a sticky consistency. Mix this with the shredded hispi cabbage.
- Create a lined mold with the blanched outside cabbage leaves and stuff with your shredded cabbage and onions.
- Wrap in cling film ready to go into the microwave to steam.
Parmesan and Black Pepper Crackling
- For the parmesan crackling, line a baking tray with silicon parchment paper.
- Grate the parmesan on top of this and even out until flat. Then grind lots of black pepper and mix.
- Place in a hot oven until golden brown, then take out and leave to cool.
Black Pepper Beurre Fondue
- Finely chop red onion and mix with red wine vinegar and black pepper. Reduce down to bubbling on pan.
- Add thick double cream. Reduce again by half, then take off the heat and mix cubes of butter into the sauce with a whisk until silky smooth and a nice consistency.
Plating
- Season the steak well with black pepper. Then, season with salt halfway through the cooking. Get the steak to the desired temperature for each serving style (i.e. rare, medium, well done etc). It is very important that the steak is left to rest before plating.
- Heat the cabbage until hot, then roche the cream potato and lay beside the cabbage.
- Break off a large piece of parmesan crackling and rest this upright between the potato and the parcel.
- Now the steak is well rested, cut into even pieces and fan around the parcel.
- Drizzle the beurre fondue over the steak with some to be served in a small jug.
