Name: Dexter Beef Sirloin, Snail Persillade, Truffle Creamed Potato and Scorched Onions
Yield: Serves 4
Cuisine: France
Ingredients: 4 dexter beef sirloin steaks, 250 g (9 oz) each; 4 white onions, diced; 2 white onions, unpeeled; 1 tablespoon Cabernet Sauvignon vinegar; 100 g (3½ oz/1 bunch) curly parsley; 1 peppercorn; 1 star anise; 500 g (1 lb 2 oz) desiree potatoes; 200 ml (7 fl oz) thick (double) cream; 100 g (3½ oz) panko breadcrumbs; 40 g (1½ oz) parmesan cheese, to serve; 10 g (¼ oz) fresh Périgord truffle; 200 g (7 oz) unsalted butter; truffle oil, to taste; 200 ml (7 fl oz) Port (tawny); 200 ml (7 fl oz) red wine; 1 French shallot; 250 g (9 oz) snails, blanched; 1 garlic clove; 1 rosemary stalk; 1 tablespoon unsalted butter; 1 garlic bulb, cloves finely chopped, plus 1 clove extra; 500 ml (17 fl oz/2 cups) red wine; 50 ml (1½ fl oz) vegetable oil; 1 tablespoon butter; 300 g (10½ oz/3 bunches) curly parsley; 1 bouquet garni; 150 g (5½ oz/1 bunch) flat-leaf (Italian) parsley; 175 g (6 oz) butter; 800 ml (28 fl oz) brown chicken stock

Preparation info

Serves
4

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

4 dexter beef sirloin steaks, 250 g (9 oz) each
1

Method

To make the scorched onion petals, cut the onions into quarters, leaving the skin on. Cover the base of a frying pan with olive oil and place over high heat until smoking. Add the onion quarters and fry until coloured on all sides. Remove from the heat, add the butter, season with salt and pepper and allow to cool in the pan.

To make the snail persillade, put the snails, red wine, garli