Sirloin, white bean purée, leeks, pickled mustard seeds

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Preparation info

  • Serves


    Main Course Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Rust en Vrede

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.




  • 16 baby leeks
  • 40 g butter
  • 1 sprig thyme

Braised onions


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 warm place.

Trim the baby leeks and ensure that they are all uniform in size. Wash thoroughly. Place in a vacuum bag with the butter and thyme. Vacuum seal and sous vide (cook in a water bath) at 89°C for 45 minutes. Remove the leeks from the vacuum bag and grill over medium coals before serving.

Peel the onions and cut each in half horizontally – keep the onion intact. Place the onion halves over hot coals or in a dry pan, face down, to colour. Transfer the onion halves onto an oven tray and add the stock and melted butter. Place in the oven at 180°C and cook until soft. Once done, almost all the stock and butter should be absorbed and the onions will be a beautiful deep brown colour. Remove from the pan and keep warm. The onions are best served immediately, or you can reheat them before serving.

To assemble, slice each sirloin steak and place on a plate. Arrange two baby leeks and a braised onion half on the plate. Spoon 25 ml of the white bean purée onto the plate, and finish with 30 ml beef jus and about 5 ml pickled mustard seeds per plate.