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



  • 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


  • Micro salad (Red Amaranth and Red Sorrel)


  1. Prepare the Australian sirloin.
  2. Heat a pan, season the sirloin and drizzle with olive oil. Cook on all sides until medium rare.
  3. Allow the cooked sirloin to rest on a rack tray before serving.


  1. Begin by washing and trimming the woody ends of the asparagus spears.
  2. In a small pan, heat the olive oil over medium-high heat.
  3. Once the oil is hot, add the seasoned asparagus spears to the pan.
  4. Cook the asparagus, turning occasionally, until they are tender yet still crisp, about 2 minutes.
  5. Season with salt.

Aubergine Puree

  1. 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.
  2. Peel the cooked aubergines, chop them into small pieces, and drain excess juices.
  3. In a small pot over medium heat, sauté garlic in Greek olive oil, then add the chopped aubergine and mix.
  4. Finish the puree by adding Greek strained yoghurt, and parmesan, and mixing until well combined.
  5. Season with salt to taste.

Amba Sauce

  1. In a medium pot, heat the oil over medium heat.
  2. Sauté the minced garlic, chopped onion, and chilli until softened and fragrant, about 3-4 minutes.
  3. Add the ground cumin, coriander, and ginger to pot. Cook for an additional 2 minutes, stirring constantly to toast the spices.
  4. Stir in the diced mangoes, ensuring they are well coated with the spices.
  5. 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.
  6. Add the sugar, vinegar, and lime juice to the pot, stirring to combine.
  7. Continue to cook the chutney, stirring occasionally, until the liquid has reduced, and the mixture has thickened, about 15-20 minutes.
  8. Once the chutney reaches your desired consistency, remove it from the heat and let it cool slightly.
  9. Transfer the cooked mixture to a blender or food processor and blend until smooth.