Mike Reid Meat & Three Veg
- Prep time 45Min
- Cook time 30Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Sirloin
- Serves 20
A refined take on the classic meat and three veg, featuring richly marbled Wagyu sirloin and grass-fed beef fillet served with roasted baby carrots, cavolo nero and smoked turnip purée. Each vegetable is paired with its own smooth purée and finished with a rich beef jus for a modern, elegant interpretation of a comforting classic.
Ingredients
Beef
- 3.6 kg Wagyu sirloin
- 2.8 kg grass-fed beef fillet
- Beef dripping – as required
Carrots
- 40 baby carrots
- 2.5 kg carrots, sliced
- 300 g shallots
- 160 g butter
- 600 ml milk
- 400 ml cream
- 4 sprigs thyme
Cavolo Nero
- 2.5 kg cavolo nero
- 240 g shallots
- 120 g butter
- 400 ml milk
- 300 ml cream
Turnips
- 3 kg turnips
- 240 g shallots
- 120 g butter
- 500 ml milk
- 300 ml cream
- 4 sprigs thyme
Jus
- 2.5 litres beef jus
Method
Beef
- Season the Wagyu sirloin and beef fillet evenly.
- Sear separately in beef dripping until well coloured.
- Cook the sirloin to an internal temperature of 52–54°C and the fillet to 50–52°C.
- Rest for a minimum of 15 minutes before slicing into 5–7 mm slices.
Carrots
- Roast the baby carrots at 180°C with oil and salt until tender.
- Sweat the shallots in butter with thyme.
- Add the sliced carrots, milk and cream, then cook until soft.
- Remove the thyme and blend until smooth.
- Pass through a fine sieve.
Cavolo Nero
- Blanch the cavolo nero leaves for 2 minutes, refresh in iced water and chop finely.
- Sweat the shallots in butter and add the cavolo nero. Season to taste.
- Blend one-third of the cavolo nero mixture with the milk and cream until smooth to create a purée.
Turnips
- Roast the turnips until golden.
- Sweat the shallots, butter and thyme together.
- Add the diced turnips, milk and cream, then cook until soft.
- Remove the thyme and blend until smooth.
- Lightly smoke the purée before serving.
To Serve
- Plate slices of beef with one whole vegetable and the matching purée for each garnish.
- Finish with hot beef jus.
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