4
Sirloin steak with a tomato crust
30 - 60 minutes
sirloin steak
***
frying
Culinaire Saisonnier
Preparation
Vacuum the steak with some olive oil, thyme, rosemary, salt and pepper and cook at 65°C (149°F) for 1 hour. Mix all ingredients for the crust in a stand mixer. Roll out and keep refrigerated. Finely chop the shallots and put them in the oven with butter, thyme, rosemary, salt and pepper. Peel and dice the potatoes. Vacuum with veal gravy and the sage and cook at 85°C (185°F) for 25 minutes.
Sauté the wild garlic in some butter with shallots. Fry the steak in a pan. Rub mustard on the steak and sprinkle over some parsley. Cover with the crust, and brown it under the salamander. Slice the meat, build a little tower with the mushroom duxelles and the mozzarella and sprinkle the olive crumble over it.
Ingredients:
- 1 piece of (600 g) sirloin steak
- thyme
- bay leaves
- rosemary
- olive oil
- wholegrain mustard
- parsley, finely chopped
- veal gravy
- shallots
- butter
- wild garlic
- potatoes
- sage
- mushroom duxelles
- black olive crumble
- mozzarella
- dried serrano ham
- fried porcini mushrooms
- stewed carrots
For the crust:
- 100 g dried tomatoes
- 500 g butter
- pinch of ground pepper
- 300 g breadcrumbs
- pinch of fleur de sel
More about Peter's Farm?
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?
