Dave Lythall Aussie Beef Sirloin, Peas, Baby Onions and Potato Crisps

Method

Beef Sauce

1. Heat oil in a heavy based pan.
2. Add shallots and garlic, and cook until brown (being careful not to over colour as this will give a bitter flavour to the sauce).
3. Deglaze with the vinegar until the vinegar has become a glaze.
4. Add thyme and red wine, then reduce.
5. Add beef stock and reduce on a medium heat, skimming regularly until the sauce coats the back of a spoon.
6. Pass the sauce through a fine sieve (lined with muslin cloth if available) and reserve.

Pea Puree

1. Blanch defrosted peas in boiling water for 3-4 minutes and drain thoroughly.
2. Blend peas with Ultratex and oil.
3. Pass through a fine sieve.
4. Chill over ice & reserve until required.

Baby Onions

1. Peel the onions and cut in half.
2. Roast over high heat until deeply coloured.

Potato Crisps

1. Finely slice the potato on the mandolin.
2. Wash potato slices to remove excess starch and drain on kitchen paper.
3. Deep fry at 150-160℃ until golden brown and drain on kitchen paper.
4. Season with salt and keep warm until required.

Finishing

1. Preheat the oven to 200℃, place a heavy pan over a medium to high heat, with a little rapeseed oil.
2. Place sirloins into the pan, until the fat has rendered and caramelised. Do this in batches if the pan is too small.
3. Remove the steaks from the pan and increase the heat until any liquid has reduced and the pan is starting to smoke.
4. Carefully return the steaks to the pan to colour the steaks, turning regularly.
5. Deglaze the pan with 50g butter and a sprig of thyme until butter starts to foam.
6. Place steaks on a baking tray and cover with the butter.
7. Cook steaks in the oven for 4 minutes and turn to cook for a further 4 minutes.
8. Remove the steaks from the oven and rest for 10 minutes.
9. Warm the pea puree and check for seasoning.
10. Reheat the baby onions and peas.
11. Swipe 2 spoonfuls of the pea puree across a warmed plate.
12. Place the sirloin on the top of the puree.
13. Arrange the rest of the ingredients on top of the sirloin and puree.
14. Reheat the beef sauce, dress the plate and serve the remaining sauce on the side.