Ingredients
Sirloin
Grain-fed sirloin, 200 g, trimmed1
Olive oil15 ml
Salt and cracked pepperto taste
Garlic prawns
Tiger prawns, peeled and deveined, tails on3
Garlic, minced2 cloves
Butter20 g
White wine20 ml
Fresh parsley, chopped5 g
Beetroot purée
Roasted beetroot, peeled150 g
Butter15 g
Balsamic vinegar10 ml
Salt and pepperto taste
Vegetables
Edamame beans, shelled and blanched60 g
Baby carrots, peeled and blanched4
Butter10 g
Garlic peppercorn sauce
Beef stock150 ml
Heavy cream80 ml
Whole black peppercorns, cracked1 tbsp
Garlic, minced2 cloves
Cognac or brandy20 ml
Butter15 g
Method
- 11. Roast beetroot at 180 °C until tender; peel and blitz with butter and balsamic; pass through a fine sieve; season; keep warm.
- 22. Prepare peppercorn sauce: sweat garlic; add cracked pepper and flambé with cognac; add stock and cream; reduce to coating consistency; finish with butter.
- 33. Bring sirloin to room temperature; season generously; sear in a very hot pan with olive oil, 2 min per side for medium-rare; rest 3 min.
- 44. Sauté prawns in butter and garlic for 90 sec per side until pink; deglaze with white wine; finish with parsley.
- 55. Warm edamame and baby carrots in butter; season.
- 66. Smear a swoosh of beetroot purée on the warm plate; slice sirloin and fan across purée.
- 77. Position prawns alongside the steak; arrange vegetables; pour peppercorn sauce over the steak; garnish with micro herbs.
Quality Check
- Sirloin at 57 °C internal for medium-rare — probe mandatory.
- Prawns are fully cooked, pink and firm — no translucent grey patches.
- Beetroot purée is vibrant ruby, smooth and silky.
- Peppercorn sauce coats the spoon and has a bold pepper heat.
Mains Standards
Protein cooked to order — confirm preference with server
All plates on warm plates — never cold
Garnish placed at pass — never in the oven
Equipment
Cast iron or heavy-bottomed pan, probe thermometer, blender, fine sieve, sauté pan, saucepan, warm plate
Allergens & Dietary
shellfishdairyDFNF