Valentina Maschio Sirloin Steak with Hasselback Potato, Farro, Asparagus & Hollandaise
- Prep time 40Min
- Cook time 1Hr
- Technique Roast
- Meat Beef
- Cut Sirloin
- Serves 5
Australian Angus Beef Sirloin Steak with Hasselback Potato, Farro, Green Asparagus & Smoked Hollandaise Sauce.
Ingredients
Hasselback potatoes
- 1kg Russet potatoes
- 50g olive oil
- 10g chives
- 40g salted butter
- 10g Maldon salt
Smoked Hollandaise
- 480g clarified butter
- 3 egg yolk
- 10g lemon juice
- 20g smoked flavor (example: Sosa smoked flavour powder)
- 10g salt
Farro
- 300g Farro
- 500g vegetable stock
- 100g butter
- 100g green asparagus spears
- Table salt and black pepper to season
Sirloin Steak
- 5 sirloin steaks
- 3 garlic cloves
- 30g rosemary
- 40g salted butter
- Pinch of season black pepper and Maldon salt
Method
- Preheat the oven to 190°C.
- Line a baking sheet in a metal gastro.
- Cut a potato in half. Place the potato on the flat cut side and, using chop sticks, place one on either side of the potato lengthwise. Make ⅛” thick slices, cutting down to the chop stick or wooden spoon. This way you do not cut through the potato, you just achieve the proper slices to fan out.
- Rub the potatoes all over with olive oil and sprinkle with cooking salt.
- Place the potato slice flat side down on the lined baking tray.
- Bake for 30 minutes, baste with butter, and continue baking for another 20 minutes. Potatoes will be crispy and golden brown. Top with any remaining butter, fresh herbs and serve.
- Heat butter in a small saucepot over medium-low heat, do not let the butter boil. Set it aside.
- If using a syphon, pour the 3 egg yolks, butter, lemon juice, smoke flavor and salt in a syphon and charge with 3 cartridge charge.
- Alternatively, vigorously whisk together egg yolks and lemon juice in a medium heat-safe bowl. Once pale yellow, place a bowl over a medium saucepot of simmering water. Slowly stream in the melted butter. The mixture should begin to thicken. Remove the sauce from the simmering water. Then, stir in smoked flavor - taste for salt. Depending on the butter's salt content, add up to 1 tsp of salt. Start with ¼ tsp of salt and continue adding until desired taste is reached.
- In a medium saucepan, combine farro and 1 tsp salt; add enough water to cover by 2 inches. Bring to a boil and cook until tender (about 25 minutes).
- Baste with butter and add the asparagus spears. Season as desired.
- Season the sirloin steak with salt and pepper. Then, using a non stick pan, sear both sides.
- Add garlic and rosemary and start to baste with butter.
- Cook until it reaches the internal temperature of 54-57 degrees, let the meat rest before serving. (Resting time depends on how big the steak is, this can variate from 5 minutes to 10 minutes, five minutes per inch of thickness, ten minutes per pound, half of the total cooking time).
