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

Alyn Williams pairs a sirloin of beef with white asparagus and Craft ale in this brilliantly modern main

- Servings: 4 servings
- Total time: 100 min
- Category: Dinner
- Language: en

## 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

## Instructions

1. Preheat the oven to 110°C/gas mark 1/4
2. Heat the pressure cooker with the lid off, season the oxtail pieces and seal the meat. Add the red wine and reduce by half
3. Add 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
4. Release the pressure, remove the meat from the bone and dice the cooked vegetables. Mix the two together and set aside
5. Pass the juices into a pan, bring to a gently boil and reduce until sticky. Add this to the oxtail and mix well
6. Now 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
7. Heat 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
8. Sear 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
9. Bring the emulsion back to the boil and blanch the Solomon’s seal for 2 minutes in the emulsion. Strain and set aside
10. For 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
11. Remove 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
12. Warm the oxtail in a pan, carve the beef into 4 pieces and top with the oxtail
13. Arrange on a plate with the asparagus, potato thins and Solomon’s seal, then drizzle with the reduced beer

## Equipment

- pressure cooker
- mandoline
- fine strainer
- frying pan

## Source

- Original video: https://www.greatbritishchefs.com/recipes/beef-white-asparagus-recipe
- Recipe page: https://www.cliprecipe.com/recipe/6875f497-a7c3-4a66-a6b6-6a5b8fb8bc5d
- Extracted: 2025-02-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt