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
A rich and elegant dish featuring Piperine Angus sirloin steak paired with parmesan and black pepper crackling, sweet onion-stuffed steamed hispi cabbage, creamy peppered potatoes, and a luxurious black pepper beurre fondue. The perfect balance of flavours and textures for a delightful meal.
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 pint double cream
- 2 fl oz red wine vinegar
Method
Creamed Peppered Potatoes
- Peel and cut the potatoes into equal sizes and boil them in salted water until cooked.
- Meanwhile, reduce the 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, remove the outside leaves, and de-stalk.
Shred the inner cabbage, then blanch in boiling salted water until just cooked. Refresh in iced water. - Finely slice the red onion and cook with red wine vinegar and sugar until it reaches a sticky consistency. Mix this with the shredded hispi cabbage.
- Create a lined mould with the blanched outer cabbage leaves and stuff with the shredded cabbage and onions.
- Wrap in cling film ready to steam in the microwave.
Parmesan and Black Pepper Crackling
- For the parmesan crackling, line a baking tray with silicone parchment paper.
Grate the parmesan on top and spread it evenly. Then grind lots of black pepper and mix it. - Place in a hot oven until golden brown, then take it out and leave it to cool.
Black Pepper Beurre Fondue
- Finely chop the red onion and mix with red wine vinegar and black pepper.
- Reduce in a pan until bubbling.
- Add the double cream and reduce again by half.
- Remove from heat and whisk in cubes of butter until silky smooth and the sauce reaches a nice consistency.
Plating
- Season the steak well with black pepper. Then, season with salt halfway through cooking. Cook the steak to your desired temperature (i.e., rare, medium, well done). It’s very important that the steak is left to rest before plating.
- Heat the cabbage until hot, then reheat the creamed potatoes and place them beside the cabbage.
- Break off a large piece of parmesan crackling and rest it upright between the potato and the cabbage parcel.
- Once the steak is rested, cut it into even pieces and fan them around the parcel.
- Drizzle the beurre fondue over the steak and serve the remainder in a small jug.
