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.
Ingredients
For the sirloin steak
- 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
For the black truffle vinaigrette
- 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)
For the salt-baked carrots
- 250g/9oz rock salt
- 500g/1lb 2oz plain flour
- 12 long multi-coloured heritage carrots, scrubbed but not peeled
For the purée
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.