Sirloin, white bean purée, leeks, pickled mustard seeds

Name: Sirloin, white bean purée, leeks, pickled mustard seeds
Yield: Serves 8 Main Course Portions
Ingredients: 240 ml beef jus – 30ml per serving; 200 ml white bean purée – 25ml per serving; 200 g butter – melted; 500 ml chicken stock; 40 ml pickled mustard seeds – 5ml per serving; Maldon sea salt flakes; 1.4 kg sirloin; 40 g butter; 16 baby leeks; 4 medium white onions; 1 sprig thyme; Basting sauce

Preparation info

Serves
8
Main Course Portions

Difficulty
Medium

Appears in

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

1.4 kg sirloin
Basting sauce
Maldon sea salt flakes

Main course
Winter
Gluten-free
Sous vide

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