Sirloin, Jerusalem Artichoke

Sirloin, Jerusalem Artichoke

Serves 4

  • Sirloin
  • 600g Sirloin/striploin piece
  • Flaked salt

  • Jerusalem artichoke – purée, roast, chips
  • 50ml Extra virgin olive oil
  • Sea salt
  • 1kg Jerusalem artichokes
  • 700ml Safflower oil, for deep frying
  • 80g Crème fraiche

Sirloin

Remove all fat from the piece of sirloin.

Preheat oven to 200°C (fan-forced).

When at room temperature, rub the sirloin with sea salt and extra virgin olive oil.

Barbeque the sirloin until evenly caramelised on all sides then transfer to a baking paper-lined tray.

Place a temperature probe into the sirloin.

Roast in the oven for 5 minutes, then check to see if the internal temperature is 50°C. If not, repeat until 50°C is reached then remove from the oven.

While resting in a warm place, the internal temperature will continue to rise. When it reaches 55°C, carve and serve. Slice against the grain and season generously with flaked salt.

 

Jerusalem artichoke – purée, roast, chips

Preheat oven to 190°C.

Line an oven tray with baking paper then top with a resting rack.

Oil and season the skin on the artichokes, then place onto the rack. Roast at 190°C, with full steam bake, until soft for approximately 20 minutes.

Remove half of the artichokes for roasted portions.

Cut into bite-size pieces. Reserve.

With the remaining artichokes, while hot, cut in half and using a spoon, scrape out all the flesh leaving as little as possible on the skins. Reserve.

Place the skins in a dehydrator at 70°C for 8hours, until crisp.

In a pot of oil, 5cm deep, heat to 180°C then fry the skins until they puff and start to colour.

Remove from the oil and place on a paper-lined tray. Season and allow to cool. Reserve.

Place 200g of reserved artichoke flesh, 80g crème fraîche and a pinch of salt in a blender.

Purée on full speed for 5 minutes. Pass through a fine strainer and store in an airtight container.

 

To serve

Lightly season and oil the artichoke roast portions.

Place on a barbeque over hot coals until they start to blacken around the edges.

Heat artichoke purée in small pot, then spoon a portion onto each plate.

Remove the artichoke portions from the barbeque, then assemble onto the purée.

Place the sirloin slices next to the purée and roast artichokes.

Take a small handful of artichoke chips and crunch over the steak.

Optional – Serve with beef jus.