Sirloin

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Ingredients

• 2 Potatoes 
• 30ml Cream 
• 100g Cake Flour 
• 2 Eggs 
• 150g Panko Crumbs 
• Butter 
• Salt
• 350g (4) Sirloin Steaks 
• 8 Sprigs Thyme 
• 2 Garlic Cloves 
• Butter
• 150ml Crème Fraîche 
• Chives
• 16 Broccolini stems 
• 16 Cherry Tomatoes
• Potato Croquettes

Method

Preheat the oven to 180˚C. Use 2 potatoes of fairly even size. Place the potatoes on a baking tray and in the oven for approximately 2 hours. When the potatoes are soft, allow them to cool enough to handle, then remove the skins. Mash the potatoes through a fine sieve, add the butter, cream, salt, and pepper, and mix together. Roll into 20g balls and refrigerate. Once cooled, cover the balls with flour, then the egg mixture, and after that with panko crumbs. Deep fry until golden brown and crispy.

Sirloin and Crème Fraîche Purée

Season the sirloin generously. Place a large non-stick frying pan on medium-high heat. Sear the steak in the hot pan with olive oil for 4 minutes on each side or to your liking. Once caramelised, add butter, thyme, and peeled crushed garlic and remove from the heat.

Blanch the broccolini in boiling water for 1 minute, then cool it in an ice bath. Pan-fry the blanched broccolini and cherry tomatoes and season generously.

For the crème fraîche purée, combine the crème fraîche and chives and season to taste.