Dave Lythall Aussie Beef Sirloin, Peas, Baby Onions and Potato Crisps
- Prep time 45Min
- Cook time 45Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Sirloin
- Serves 6
Pan-fried grain-fed beef sirloin steaks served with a smooth pea purée, roasted baby onions, crispy potato crisps, and a rich beef sauce for a hearty and elegant meal.
Ingredients
- 6 x 170-225g beef sirloin steaks
Beef Sauce:
- 100ml vegetable oil
- 3 shallots, peeled & sliced
- 3 garlic cloves, peeled & sliced
- 1 sprig thyme
- 50ml red wine vinegar
- 750ml red wine
- 2 litres beef stock
Pea Purée:
- 1kg frozen peas
- 20g Ultratex (or other thickening agent)
- 100ml cold-pressed rapeseed oil
Baby Onions:
- 250g silverskin onions
- Rapeseed oil
Potato Crisps:
- 100g red-skinned potatoes
Finishing:
- Blanched peas
- Lettuce spears
- Pea tendrils
Method
Beef Sauce:
- Heat the oil in a heavy-based pan.
- Add the shallots and garlic, and cook until browned (be careful not to over-colour them, as this can make the sauce bitter).
- Deglaze the pan with the red wine vinegar until it forms a glaze.
- Add the thyme and red wine, then reduce.
- Add the beef stock and reduce over medium heat, skimming regularly, until the sauce coats the back of a spoon.
- Pass the sauce through a fine sieve (lining with muslin cloth, if available) and set aside.
Pea Purée:
- Blanch the defrosted peas in boiling water for 3-4 minutes, then drain thoroughly.
- Blend the peas with Ultratex and the rapeseed oil.
- Pass the mixture through a fine sieve.
- Chill the purée over ice and set aside until required.
Baby Onions:
- Peel the onions and cut them in half.
- Roast over high heat until deeply coloured.
Potato Crisps:
- Thinly slice the potatoes using a mandolin.
- Wash the slices to remove excess starch and drain on kitchen paper.
- Deep-fry the slices at 150-160°C until golden brown, then drain on kitchen paper.
- Season with salt and keep warm until required.
Finishing the Dish:
- Preheat the oven to 200°C (fan 180°C).
- Place a heavy pan over medium-high heat and add a little rapeseed oil.
- Place the sirloin steaks into the pan, rendering and caramelising the fat. If needed, cook in batches.
- Remove the steaks from the pan and increase the heat until any liquid has reduced and the pan starts to smoke.
- Carefully return the steaks to the pan to colour them, turning regularly.
- Deglaze the pan with 50g butter and a sprig of thyme until the butter starts to foam.
- Place the steaks on a baking tray, covering them with the butter, and cook in the oven for 4 minutes. Turn the steaks and cook for a further 4 minutes.
- Remove the steaks from the oven and rest for 10 minutes.
Assembly:
- Warm the pea purée and check for seasoning.
- Reheat the baby onions and peas.
- Swipe 2 spoonfuls of the pea purée across a warmed plate.
- Place the sirloin steak on top of the purée.
- Arrange the rest of the ingredients (baby onions, peas, and potato crisps) on top of the steak and purée.
- Reheat the beef sauce and drizzle over the plate, serving the remaining sauce on the side.
