17 Oct Sirloin on the Bone
SIRLOIN ON THE BONE, PEPPER CRÈME, MUSHROOM BUTTER, HAND-CUT CHIPS
Everything can be made a day in advance so by the time you want to braai, it is minimal effort.
- 1 small onion, minced
- Cracked black pepper – based on personal taste
- 1/2 cup sweet wine (Masala wine) – Brandy can also be used.
- 2 sprigs thyme
- 2 cups good quality beef stock
- 1 cup cream
Sauté the onions in a small saucepan on medium heat until golden.
Add the black pepper and sauté for 1 minute. Deglaze with the wine and reduce the liquid by half.
Add the 2 cups of stock and again reduce by half on high heat. At this stage add the thyme.
Lastly, add the cream and bring to the boil.
It is important to let the sauce “rest” in the fridge for at least a day for the flavours to fully develop.
- 250g brown mushrooms, sliced
- 1 onion, sliced
- 1 clove garlic, crushed
- 250g softened butter
Sauté the onion, garlic and mushrooms until soft. Set aside to cool slightly.
In a jug blender, add the butter and the mushroom mixture. You can add a few drops of truffle oil if you have some, if not just season. Don’t use too much salt if using salted butter.
Keep in the fridge until needed.
Hand cut fries
- 2 large potatoes
- Oil for frying
Peel the potatoes and cut in the desired size. We do a nice thick chip.
In a small pot, cover the potatoes with cold water. Bring to the boil and cook until just soft. Strain carefully as to not break the chips. Keep aside.
Heat your fryer/oil to 120 degrees and fry the potatoes until crispy. Take out, tap dry and freeze (if preparing in advance).
When needed the fries can be taken straight from the freezer and heated on high heat until very crispy. This can also be done on the fire.
If you want a more ‘luxurious’ chip, you can fry it in duck fat as well.
400g sirloin on the bone
You can either baste your steak with the mushroom butter or put some on the steak when you rest your meat.
Everyone has their own way of cooking steak, so please follow that.
Rest the steak well before serving.
Recipe by Glen Carlou executive chef, Johan Stander.