-
Seared wagyu sirloin on truffled jerusalem artichoke purée
- Prep time:
- 20 mins, plus resting
- Cook time:
- 45 mins
- Serves:
- 4
For a special dinner party, try Peter Gordon's divinely tender Wagyu beef with beetroot and horseradish purée and creamy Jerusalem artichoke
Ingredients
For the chrain
- 1 Beetroot
- 4 tbsp freshly grated horseradish
- 2 tbsp Cider vinegar
For the truffled Jerusalem artichoke purée
- 500g Jerusalem artichokes, peeled and sliced 1cm thick
- 250ml double cream
- 1 Bay leaves
- 2 tsp Truffle oil
For the crispy curry leaves
- vegetable oil, for deep-frying
- 1 handful curry leaves, from the stem
For the beef
- 250-300g New Zealand Firstlight Wagyu beef sirloin, trimmed of excess fat, at room temperature
- 1 tbsp grapeseed oil
Method
1. For the chrain: preheat the oven to 180C/gas 4. Wrap the beetroot in foil and bake until cooked through - you will be able to insert a skewer through it. Remove from the foil and place in a bowl of iced water, then peel the skin off. Roughly chop it, then purée it in a food processor together with the horseradish and vinegar. Season with salt.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.










Comments & Ratings
You need to be logged in to comment or rate this recipe
Register