Sirloin, white bean purée, leeks, pickled mustard seeds

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Preparation info

  • Serves

    8

    Main Course Portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The white bean purée is quite something. Velvety and rich, with the white pepper adding a great finish. It’s a lovely addition to most wintery dishes.

Ingredients

Sirloin

Method

Trim excess sinew from the sirloin and cut into eight 160g portions. Brush with basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to desired temperature – see ‘Meat– cooking temperatures’. Remove the sirloin steaks from the heat and allow to rest for 10–20 minutes in a w