Our Awards / Round the Farm Table / No. 1: Sirloin - Adrian and Pauline Ball

Chef Al Brown discovered the amazing beef being produced at the property of BFEA National Ambassadors Adrian and Pauline Ball - and here's how he recommends cooking it: 

Sirloin of Beef with Portabella Mushrooms and Cafē de Paris Butter

Serves 6

INGREDIENTS

1.2kg piece of sirloin
Cooking oil

Café de Paris butter

2½Tb unsalted butter

¼ cup shallots (finely diced)

1Tb garlic (finely diced)

2t curry powder

¼ cup white wine

2Tb Worchester sauce

250g unsalted butter (diced)

1½Tb Dijon mustard

1½Tb wholegrain mustard

Cayenne pepper (pinch)

1Tb lemon juice

2 anchovies (finely diced)

2Tb capers (finely diced)

½Tb fresh thyme (finely chopped)

1Tb fresh dill (finely chopped)

1Tb fresh parsley (finely chopped)

1Tb tarragon (finely chopped)

1Tb Chives (finely chopped)

Sea salt and fresh black pepper

 

Portabella Mushrooms

6 large Portabella mushrooms (or 12 medium)

1/3 cup olive oil

1Tb fresh thyme (finely chopped)

2t fresh garlic (finely chopped)

Sea salt and fresh black pepper   

 

METHOD
 

  • Preheat your oven to 180 degrees.
     
  • Place a small sauté pan on medium low heat. Add the two tablespoons of butter along with the chopped shallots, garlic and curry powder. Sweat for five minutes then add the white wine and the Worchester sauce. Cook for another five minutes or so until the liquid has reduced. Pull off the heat and cool to room temp.
     
  • In a suitable sized bowl add the chopped butter (room temp) followed by all the rest of the ingredients including the cooked shallot curry mix.
     
  • Using clean hands work all the ingredients together until combined. Taste and season liberally with sea salt and fresh black pepper.
     
  • Spoon out in two lots onto some cling wrap in the shape of a log. Carefully wrap and twist the ends like a sausage. Freeze one log of Paris de Café butter for another occasion and refrigerate the other until required.
     
  • Peel the mushrooms and pour the olive oil into a small bowl. Add the chopped thyme and garlic.  Brush the mushrooms liberally with the thyme and garlic oil.
     
  • Season with sea salt and fresh black pepper. Cover until required.
     
  • Take the sirloin and season with sea salt and fresh black pepper. Brush over liberally with cooking oil.
     
  • Heat a skillet up over high heat. Once very hot, sear the sirloin in the pan until golden all over. Remove and put in roasting pan then place in the pre-heated oven.
     
  • Cook the sirloin for 20 - 25 minutes, then remove and rest for another 10 minutes.
     
  • Roast the mushrooms on an oven tray for 15 minutes or so until soft and slightly golden.
     
  • To serve, place a mushroom in the centre of each plate. Slice sirloin to the thickness you desire and place on the mushroom. To finish, cut a couple of rounds of the Café de Paris butter and place on each steak. Let it start to melt before serving. 
     
  • Add a green salad, some crusty bread, and pull the cork out of a red or two then go for it.