Sirloin Steak – Vanilla flavoured Pear Puree

Sirloin Steak – Vanilla flavoured Pear Puree

Ingredients (4 Servings)
The Beef

• 1 ½ kg Argentine Sirloin Steak

Mash Potatoes

• 1 kg potatoes
• 100g butter
• 200 ml double cream
• 1 garlic glove
• 1 rosemary twig
• 150g of focaccia crusts

The Pear Puree

• 2 pears
• 2 spoonfuls of honey
• 25g butter
• ½ vanilla pod

The Black pudding

• 3 Morcilla Sausages
• Garlic oil and parsley

The Garnish

• Assorted green leaves
• Lemon vinaigrette
• Chimichurri, a typical local sauce

Method

Clean the sirloin steak and cut into 170g portions.

Boil the potatoes in salted water for 20 minutes, with the skin on. Strain and peel them. While they are still hot, add the butter, the double cream and the chopped garlic and rosemary. Mix well until you obtain a creamy mash. Add the focaccia crumbs and stir well. Keep.

Wash and peel the pears. Then cut them into quarters. Put them into a bowl and add the butter and the vanilla. Mix well. Place the pears on a baking sheet. Cover them with aluminium foil. Cook on 180ºC oven for 20 minutes until soft. Remove the aluminium foil and cook for 10 minutes more until you get a light puree.

Keep it warm.

For the black pudding, cook the black pudding sausages on a grill at medium heat. Remove their skins and mix the filling with garlic oil and parsley. Keep warm.

Cook the beef in olive oil for 3 to 5 minutes on each side. Finish cooking it in a medium oven (180ºC) for 4 minutes more. Let the beef rest another 5 minutes on a hot surface.

Warm the plates and first pace the pear puree. Add a portion of the mashed potatoes then the black pudding. Finally place the beef on the plate with the assorted green leaves.

 

 

Dish Prepared By Chef:


April 12, 2008