DEAN ALSFORD, HEAD CHEF, THE PEAK, SPICERS PEAK LODGE, MARYVALE QUEENSLAND
600g Sirloin/striploin piece
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
50ml Extra virgin olive oil
1kg Jerusalem artichokes
700ml Safflower oil, for deep frying
80g Crème fraîche
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.
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.