This dish should never really have happened. It was our wedding anniversary and we had a busy week. We decided to go to our local gastropub for a steak and chips until our schedules suited better. Unfortunately, the night before our wedding anniversary there was a fire at the pub, The Pointing Dog. This meant plan B which was me back behind the stove.
One tip I would give about cooking steak these days is to find a flavoured salt. I use Steenbergs Smoked Sea Salt to liberally season the meat before searing. It adds a touch of grilled flavoured to it that can only be achieved with the big industrial grills restaurants use.
I was quite pleased with the result and all washed down with our favourite Barbera d’Asti red wine. You may wonder how I have managed to make my sirloin appear square. All I do now is buy it double thickness, ie 2in, then cut slices across the grain. The gravy in this dish is the same as my recipe from the Beef Wellington.[purerecipe]
- 500g, 2in thick. Aged Sirloin Steak
- 1, chopped. Cabbage
- 12, halved Shallots
- 25g Butter
- 2 Tsp. Sugar
- 1 Celeriac
- 125ml. Cream
- 3 Garlic Cloves
- To cook the sirloin, first bring to room temperature for at least 30mins. Set oven to 90°c. Salt and pepper the sirloin well, sear for 30secs a side. Wrap in cling film and place on a tray in the oven for 45mins. Check after this time 55°c is the minimum it needs to be. Aim 55-65°c depending on your rareness liking.
- Meanwhile boil the celeriac in water with a few garlic cloves. Drain, add the cream and puree with a stick blender, for a super smooth puree pass through a sieve. Season with a little nutmeg, salt and white pepper.
- For the shallots, cook cut side down in the butter over a medium heat for about 8minutes. Flip over, add the sugar and some seasoning. Cook for 3minutes. Just before serving, flip back over onto the cut side and reduce any liquid until sticky.
- Cook the cabbage in a large knob of butter for 8 minutes until cooked. Season and add a touch of cream if feeling decadent.