Ingredients:
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- beef sirloin fresh ARG sliced 200-250 gr
- parsnip cubes DARTA
- garlic, peeled DARTA
- shallots
- extra virgin olive oil BOSSO
- fresh rosemary
- vaj 82% AMMERLAND
- cream cooker 20% FRISCHLI
- red wine jus BONEMASTERS
- fresh thyme
- baby carrots
- Green asparagus DARTA
- salt
- freshly ground pepper
Preparation:
For the parsnip cream, first prepare the confit garlic. /confit in short: frying in fat at low heat for a long time (50-80°C)
Pour oil into a small pressure cooker, throw in whole garlic and a few sprigs of fresh garlic.
cuckoo grasses. Keep it in the 50-80° range described above, and heat for 1 hour.
Parsnip cream:
Melt the butter in a pan, fry the finely chopped shallots until translucent, then add the parsnip cubes. Add 1/3 of the vegetable stock and 2/3 of the cream, but only until it just covers. Season with salt and pepper. After 15 minutes of cooking, when the consistency is thick, add the confit garlic (without oil!) and a little cold butter and blend until creamy using a stick blender or thermomixer.
To obtain a completely homogeneous and silky consistency, pass through a fine sieve,
set aside until serving, and place a piece of plastic wrap on top to prevent ”skin".
A sirloin steak store at room temperature for at least 1 hour before baking to start
to work. Wipe the surface of the meat dry with a paper towel and fry it in a heated pan with a little oil.
a nice, even crust is baked on the cutting surface. Salt and season with freshly ground pepper while frying.
It's important not to turn the meat constantly during cooking, to achieve the most preferred medium doneness, cook for about 4-4 minutes per side, heat in the oven to a temperature of 60-62°C.
Finish the meat by rotisserie, tossing the pan with garlic crushed with the flat of your knife, 1 sprig of thyme and a little cold butter, then drizzle with browned foaming butter.
Let rest for 3-4 minutes before serving.
The rest of our garnish, the vegetables, are sautéed in a little butter after blanching.
To make our sauce, we boil the red wine jus with 2-3 sprigs of fresh thyme, then add cold butter to enrich it, and assemble our plate after all the elements are ready.
