Ioannis Grammenos – Heliot Steakhouse Aussie Beef Sirloin, Asparagus, Aubergine Puree & Amba Sauce
- Prep time 20Min
- Cook time 40Min
- Technique Roast
- Meat Beef
- Cut Sirloin
- Serves 4
Australian Beef Sirloin with Asparagus, Aubergine Puree and Amba sauce
Ingredients
Steak
- 500g Australian sirloin
- 30 or 1 bunch English asparagus
- Olive oil
- Salt
Aubergine Puree
- 2 white aubergines
- 100g Greek olive oil
- 2 garlic cloves finely chopped
- 200g Grana Padana parmesan
- 100g Greek yoghurt
- Salt
Amba Sauce
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 1 shallot chopped
- 1 red chilli, halved, deseeded, and chopped
- 1 tsp turmeric
- Pinch cayenne pepper
- 2 firm mangoes, peeled and flesh chopped (about 375g)
- 50ml white wine vinegar
- 1 tbsp light brown soft sugar
- 30ml squeeze of lime juice
- Salt
Garnish
- Micro salad (Red Amaranth and Red Sorrel)
Method
- Prepare the Australian sirloin.
- Heat a pan, season the sirloin and drizzle with olive oil. Cook on all sides until medium rare.
- Allow the cooked sirloin to rest on a rack tray before serving.
Asparagus
- Begin by washing and trimming the woody ends of the asparagus spears.
- In a small pan, heat the olive oil over medium-high heat.
- Once the oil is hot, add the seasoned asparagus spears to the pan.
- Cook the asparagus, turning occasionally, until they are tender yet still crisp, about 2 minutes.
- Season with salt.
Aubergine Puree
- Prepare the aubergine by making holes all over and placing them on a tray in the oven for 40 minutes until soft, or directly on a gas flame until fully cooked.
- Peel the cooked aubergines, chop them into small pieces, and drain excess juices.
- In a small pot over medium heat, sauté garlic in Greek olive oil, then add the chopped aubergine and mix.
- Finish the puree by adding Greek strained yoghurt, and parmesan, and mixing until well combined.
- Season with salt to taste.
Amba Sauce
- In a medium pot, heat the oil over medium heat.
- Sauté the minced garlic, chopped onion, and chilli until softened and fragrant, about 3-4 minutes.
- Add the ground cumin, coriander, and ginger to pot. Cook for an additional 2 minutes, stirring constantly to toast the spices.
- Stir in the diced mangoes, ensuring they are well coated with the spices.
- Allow the mixture to come to a gentle boil, then reduce the heat and simmer for 10-15 minutes, or until the mangoes are softened.
- Add the sugar, vinegar, and lime juice to the pot, stirring to combine.
- Continue to cook the chutney, stirring occasionally, until the liquid has reduced, and the mixture has thickened, about 15-20 minutes.
- Once the chutney reaches your desired consistency, remove it from the heat and let it cool slightly.
- Transfer the cooked mixture to a blender or food processor and blend until smooth.
