Beef sirloin with white asparagus, Solomon’s seal, craft ale

Name: Beef sirloin with white asparagus, Solomon’s seal, craft ale
Total time: 100 min
Yield: 4 servings
Ingredients: 800 g sirloin of beef, trimmed; 0 light olive oil; 2 knobs of butter; 0 salt; 0 pepper; 1 oxtail, cut into 4 pieces; 500 ml red wine; 300 ml beef stock; 1 carrot, peeled and halved lengthways; 1 onion, cut into quarters; 1 celery stick, peeled and halved; 1 bay leaf; 1 sprig of fresh thyme; 8 white asparagus spears, peeled; 150 ml India Pale Ale; 1 knob of butter; 0 olive oil; 12 solomon's seal buds, washed; 200 g unsalted butter; 250 ml water; 2 Charlotte potatoes; 2 knobs of butter

1h 40m

Serves 4

greatbritishchefs.com

Beef sirloin with white asparagus, Solomon’s seal, craft ale

greatbritishchefs.com

1h 40m

Serves 4

Directions

1Preheat the oven to 110°C/gas mark 1/4
2Heat the pressure cooker with the lid off, season the oxtail pieces and seal the meat. Add the red wine and reduce by half
3Add the beef stock, vegetables and herbs. Put the lid on the pressure cooker, bring up to full pressure then reduce the heat. Cook at a medium pace for 40 minutes
4Release the pressure, remove the meat from the bone and dice the cooked vegetables. Mix the two together and set aside
5Pass the juices into a pan, bring to a gently boil and reduce until sticky. Add this to the oxtail and mix well
6Now make an emulsion to cook the Solomon’s seal. Bring the water to the boil, add a pinch of salt and then whisk in the butter until emulsified. Set aside until ready to use
7Heat a little oil in a frying pan, season the sirloin and seal on the fat side until golden and rendered, then roll the beef in the pan to caramelise the remainder. Finally, add a couple of knobs of butter and finish roasting for 3-4 minutes, remove and rest in a warm place
8Sear and colour the raw asparagus in a pan with a little oil and butter until golden brown. Finish with a healthy splash of the ale and cook until the beer emulsifies and thickens into a sauce
9Bring the emulsion back to the boil and blanch the Solomon’s seal for 2 minutes in the emulsion. Strain and set aside
10For the Charlotte potato slices, wash the potatoes thoroughly and slice on a mandolin to a thickness of 2mm. Blanch in boiling salted water for 1 minute, strain and refresh in ice water
11Remove from the iced water and pat dry. Heat the butter in a large frying pan and once foaming add the potatoes and cook for 1-2 minutes, just to coat in the butter. Remove from the pan, season and set aside
12Warm the oxtail in a pan, carve the beef into 4 pieces and top with the oxtail
13Arrange on a plate with the asparagus, potato thins and Solomon’s seal, then drizzle with the reduced beer

Ingredients

800 g sirloin of beef, trimmed
0 light olive oil
2 knobs of butter
0 salt
0 pepper
1 oxtail, cut into 4 pieces
500 ml red wine
300 ml beef stock
1 carrot, peeled and halved lengthways
1 onion, cut into quarters
1 celery stick, peeled and halved
1 bay leaf
1 sprig of fresh thyme
8 white asparagus spears, peeled
150 ml India Pale Ale
1 knob of butter
0 olive oil
12 solomon's seal buds, washed
200 g unsalted butter
250 ml water
2 Charlotte potatoes
2 knobs of butter

Equipment

pressure cookermandolinefine strainerfrying pan

Beef sirloin with white asparagus, Solomon’s seal, craft ale

1h 40m

Serves 4

greatbritishchefs.com

Beef sirloin with white asparagus, Solomon’s seal, craft ale

greatbritishchefs.com

1h 40m

Serves 4

Directions

1Preheat the oven to 110°C/gas mark 1/4
2Heat the pressure cooker with the lid off, season the oxtail pieces and seal the meat. Add the red wine and reduce by half
3Add the beef stock, vegetables and herbs. Put the lid on the pressure cooker, bring up to full pressure then reduce the heat. Cook at a medium pace for 40 minutes
4Release the pressure, remove the meat from the bone and dice the cooked vegetables. Mix the two together and set aside
5Pass the juices into a pan, bring to a gently boil and reduce until sticky. Add this to the oxtail and mix well
6Now make an emulsion to cook the Solomon’s seal. Bring the water to the boil, add a pinch of salt and then whisk in the butter until emulsified. Set aside until ready to use
7Heat a little oil in a frying pan, season the sirloin and seal on the fat side until golden and rendered, then roll the beef in the pan to caramelise the remainder. Finally, add a couple of knobs of butter and finish roasting for 3-4 minutes, remove and rest in a warm place
8Sear and colour the raw asparagus in a pan with a little oil and butter until golden brown. Finish with a healthy splash of the ale and cook until the beer emulsifies and thickens into a sauce
9Bring the emulsion back to the boil and blanch the Solomon’s seal for 2 minutes in the emulsion. Strain and set aside
10For the Charlotte potato slices, wash the potatoes thoroughly and slice on a mandolin to a thickness of 2mm. Blanch in boiling salted water for 1 minute, strain and refresh in ice water
11Remove from the iced water and pat dry. Heat the butter in a large frying pan and once foaming add the potatoes and cook for 1-2 minutes, just to coat in the butter. Remove from the pan, season and set aside
12Warm the oxtail in a pan, carve the beef into 4 pieces and top with the oxtail
13Arrange on a plate with the asparagus, potato thins and Solomon’s seal, then drizzle with the reduced beer