Sirloin, white bean purée, leeks, pickled mustard seeds

Preparation info
  • Serves


    Main Course Portions
    • Difficulty


Appears in
Mile 8: A book about cooking

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.




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