Steak, salt baked carrots, truffle vinaigrette recipe
Roasted sirloin steak on the bone, salt baked carrots, black truffle vinaigrette A decadent steak supper served with brightly coloured heritage carrots and a vinaigrette made with roasting juices and flecks of black truffle. dash oil2 x 800g/1lb 12oz sirloin steak on the bone 1 head garlic, broken into cloves and peeled1 bunch thyme, leaves and stalks 50ml/2fl oz Madeira 30g/1oz unsalted butter salt and freshly ground black pepper dash oil 2 x 800g/1lb 12oz sirloin steak on the bone 1 head garlic, broken into cloves and peeled 1 bunch thyme, leaves and stalks 50ml/2fl oz Madeira 30g/1oz unsalted butter salt and freshly ground black pepper 1 tbsp olive oil1 tbsp truffel oil2 tsp sherry vinegar 1 fresh black truffle, finely chopped 1 tbsp finely chopped chives reserved meat resting juices (from above) 1 tbsp olive oil 1 tbsp truffel oil 2 tsp sherry vinegar 1 fresh black truffle, finely chopped 1 tbsp finely chopped chives reserved meat resting juices (from above) 250g/9oz rock salt 500g/1lb 2oz plain flour 12 long multi-coloured heritage carrots, scrubbed but not peeled 250g/9oz rock salt 500g/1lb 2oz plain flour 12 long multi-coloured heritage carrots, scrubbed but not peeled 5 orange carrots, peeled and chopped 80g/3oz unsalted butter 1 stalk tarragon with leaves 5 orange carrots, peeled and chopped 80g/3oz unsalted butter 1 stalk tarragon with leaves Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a hot ovenproof pan and fry the steaks to brown on both sides. Add the garlic and thyme and transfer to the oven to roast for 25–30 minutes. Remove from the oven, add the Madeira and the butter to the pan stirring and scrapping the sides well. Coat the steaks in the glaze thoroughly and set aside on a warm plate to rest. Remove the garlic and thyme and reserve the juices.To make the black truffle vinaigrette, whisk together the oils and vinegar in a bowl, add the finely chopped truffle, chives and meat juices. Season with salt and freshly ground black pepper.To make the salt-baked carrots, blend the salt, flour and 250ml/9fl oz of water in a food processor until dough. Remove and roll it out. Wrap the carrots in the salt dough and bake for 30 minutes. Remove from the oven and allow to cool in the pastry. To make the purée, simmer the carrots in a pan over a gentle heat with the butter, tarragon and 400ml/14fl oz water until tender. Once cooked, put into a food processor and blend into a smooth purée. To serve, remove the carrots from the salt dough. Slice the beef thickly and place between four plates. Serve the carrots whole alongside, spoon over the purée and dress with the vinaigrette. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a hot ovenproof pan and fry the steaks to brown on both sides. Add the garlic and thyme and transfer to the oven to roast for 25–30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a hot ovenproof pan and fry the steaks to brown on both sides. Add the garlic and thyme and transfer to the oven to roast for 25–30 minutes. Remove from the oven, add the Madeira and the butter to the pan stirring and scrapping the sides well. Coat the steaks in the glaze thoroughly and set aside on a warm plate to rest. Remove the garlic and thyme and reserve the juices. Remove from the oven, add the Madeira and the butter to the pan stirring and scrapping the sides well. Coat the steaks in the glaze thoroughly and set aside on a warm plate to rest. Remove the garlic and thyme and reserve the juices. To make the black truffle vinaigrette, whisk together the oils and vinegar in a bowl, add the finely chopped truffle, chives and meat juices. Season with salt and freshly ground black pepper. To make the black truffle vinaigrette, whisk together the oils and vinegar in a bowl, add the finely chopped truffle, chives and meat juices. Season with salt and freshly ground black pepper. To make the salt-baked carrots, blend the salt, flour and 250ml/9fl oz of water in a food processor until dough. Remove and roll it out. Wrap the carrots in the salt dough and bake for 30 minutes. Remove from the oven and allow to cool in the pastry. To make the salt-baked carrots, blend the salt, flour and 250ml/9fl oz of water in a food processor until dough. Remove and roll it out. Wrap the carrots in the salt dough and bake for 30 minutes. Remove from the oven and allow to cool in the pastry. To make the purée, simmer the carrots in a pan over a gentle heat with the butter, tarragon and 400ml/14fl oz water until tender. Once cooked, put into a food processor and blend into a smooth purée. To make the purée, simmer the carrots in a pan over a gentle heat with the butter, tarragon and 400ml/14fl oz water until tender. Once cooked, put into a food processor and blend into a smooth purée. To serve, remove the carrots from the salt dough. Slice the beef thickly and place between four plates. Serve the carrots whole alongside, spoon over the purée and dress with the vinaigrette. To serve, remove the carrots from the salt dough. Slice the beef thickly and place between four plates. Serve the carrots whole alongside, spoon over the purée and dress with the vinaigrette.