
Peter Gordon
from
Market Kitchen
For a special dinner party, try Peter Gordon's divinely tender Wagyu beef with beetroot and horseradish purée and creamy Jerusalem artichoke
For a special dinner party, try Peter Gordon's divinely tender Wagyu beef with beetroot and horseradish purée and creamy Jerusalem artichoke
Seared wagyu sirloin on truffled jerusalem artichoke purée
Method
2. For the truffled Jerusalem artichoke purée: place the artichokes in a pan with the cream and bay leaf, add a little salt and cover with water by 2cm. Bring to the boil, then cook over a moderate heat until the artichokes are cooked and the liquid has gone below the level of them. Remove the bay leaf, strain the liquid into a bowl, then purée them in a small food processor, adding some of the cooking liquid to thin it out. Mix in the truffle oil and season well. Keep warm.
3. For the crispy curry leaves: heat the vegetable oil in a deep-fat fryer or pan to 180C. Deep-fry the curry leaves until crisp, then drain on kitchen paper.
4. For the beef: depending on the beef, you may prefer to cook it in one piece and then slice it, or you may prefer to cook individual portions. Heat a heavy-based pan. Rub the oil all over the beef and season generously with sea salt. Cook the beef in the pan for 1 minute over quite a high heat. Turn the beef over and brown on all sides, cooking it to medium rare at the most. Leave to rest in a warm place for 5 minutes.
5. To serve, dollop the artichoke purée onto four warmed plates. Slice the beef and lay on top, place a little chrain to the side, then scatter with the curry leaves.
Prep:
20 min, plus resting
Cook: 45 min
Cook: 45 min
Ingredients
For the chrain
1 Beetroot4 tbsp freshly grated horseradish
2 tbsp Cider vinegar
For the truffled Jerusalem artichoke purée
500g Jerusalem artichokes, peeled and sliced 1cm thick250ml double cream
1 bay leaf
2 tsp Truffle oil
For the crispy curry leaves
vegetable oil, for deep-frying1 handful curry leaves, from the stem
For the beef
250-300g New Zealand Firstlight Wagyu beef sirloin, trimmed of excess fat, at room temperature1 tbsp grapeseed oil
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