Blackened sirloin steak with salted caramel onions and parsley salad

• Meat

  • 70 g Beef drippings
  • 500 g Beef trimmings
  • 1 Sirloin of beef

• Produce

  • 1 bunch Flat-leaf parsley
  • 1 Of garlic, bulb
  • 5 Onions
  • 250 g Parsley, root
  • 1 Parsley, root
  • 1 Parsley cress
  • 8 Shallots
  • 15 g Thyme, fresh
  • 10 g Thyme
  • 1 sprig Thyme

• Canned Goods

  • 3 liter Beef stock

• Baking & Spices

  • 200 g Brown sugar, soft
  • 100 g Caster sugar
  • 20 g Coriander seeds
  • 1 Cornflour
  • 1 Icing sugar
  • 2 Pepper
  • 20 g Peppercorns, black
  • 10 Peppercorns, black
  • 2 Salt
  • 200 g Sea salt

• Oils & Vinegars

  • 500 ml Grapeseed oil
  • 1 Oil
  • 25 ml Sherry vinegar

• Dairy

  • 150 g Butter
  • 50 g Whipping cream

• Beer, Wine & Liquor

  • 750 ml Beer
  • 500 ml Red wine

• Liquids

  • 1 liter Water

Found on greatbritishchefs.com

Description

Ingredients

• 1 sirloin of Irish beef, weighing 3.5-4kg
• 50g of beef dripping, rendered
• icing sugar, for dusting
• 1l water
• 200g of soft brown sugar
• 200g of sea salt
• 20g of black peppercorns
• 20g of coriander seeds
• 15g of fresh thyme
• 1 bunch of flat-leaf parsley
• 500ml of grapeseed oil
• 20g of beef dripping
• 500g of beef trimmings
• 8 shallots, sliced
• 1 bulb of garlic
• 10 black peppercorns
• 25ml of sherry vinegar
• 750ml of beer, Paul uses Arundel Sussex Dark but a similar dark, malty ale will do
• 3l beef stock
• 500ml of red wine
• 10g of thyme
• 250g of parsley root, peeled and finely diced
• 50g of butter
• 50g of whipping cream
• salt
• pepper
• 5 onions
• 100g of butter
• 100g of caster sugar
• 1 sprig of thyme, leaves picked
• salt
• pepper
• 1 parsley root, cut into thin strips
• cornflour, for dusting
• oil, for deep-frying
• parsley cress

Directions

• The day before serving, make the parsley oil. Blanch the parsley in salted boiling water for 1 minute. Drain, transfer to a liquidiser and blend with the oil until smooth and bright green
• Transfer to a cheesecloth and hang overnight in the fridge with a jug positioned underneath to collect the oil. Store in a bottle until needed
• To prepare the beef, mix together all of the brine ingredients in a large pan and bring to the boil. Once boiling, remove from the heat and chill immediately
• Once chilled, add the sirloin to the brine and set aside for 2 hours
• Preheat a water bath to 52˚C
• After this time, remove the beef from the brine and rinse under cold water. Add to a vacuum bag with the beef dripping and seal in a chamber sealer. Cook in the water bath for 2 hours
• While the beef is in the water bath, prepare the other dish elements. To make the beer and beef sauce, place a large pan over a high heat and add the beef dripping. Once melted, add the beef trimmings and cook until nicely browned off
• Remove the trimmings from the pan but retain the fat. Add the shallots, garlic and peppercorns to the fat and slowly caramelise. Once golden, add the vinegar and deglaze the pan
• Add 700ml of the beer to the pan, reduce by half, then add the red wine and reduce again by half
• Return the trimmings to the pan, add the thyme and cover with the beef stock. Cook the sauce for 25 minutes, skimming the fat away from the surface as it reduces
• Pass the sauce through a fine sieve and reduce to the desired consistency. Set aside until ready to serve
• To make the parsley root purée, melt the butter in a pan and add the parsley root. Sweat with no colour for 20 minutes, or until soft
• Add the cream to the pan, transfer everything to a liquidiser and blend until smooth. Season to taste then adjust the consistency with a little vegetable stock
• To make the salted caramel onions, cut each onion in half lengthways but leave the skins on. Heat a heavy-based pan over a medium heat, add the butter and sugar and allow to melt
• Once melted, scatter over some salt and the thyme leaves. Place the onions in the pan, cut-side down, and allow the butter and sugar to caramelise – the onions will start to colour nicely
• Once the onions are a dark golden colour, season with pepper, cover the pan with foil and finish cooking in the oven for 20 minutes
• Remove from the oven and carefully remove the skins and first layer from each onion half (reserve the pan with the caramel in for reheating and glazing the onions later). Discard the skins and keep the outer layer to drizzle some sauce in when serving
• When the beef is ready, remove from the bags and dust the flesh with icing sugar, without sugaring the fat
• Place a large pan over a high heat and once hot, add the beef. Caramelise the flesh until very dark in colour and the sugar almost burns. Once the flesh is blackened, place the beef fat-side down and gently caramelise the fat until it's a lovely golden colour
• Remove the beef from the pan and allow to rest for 10 minutes before serving
• Preheat a deep-fryer or large, deep pan of oil to 170˚C
• Dust the parsley root ribbons in cornflour and fry until crispy. Drain on kitchen paper and season with a little salt
• When ready to serve, warm the caramel in the pan and return the onions, glazing gently until they are nice and caramelised
• When ready to serve, gently reheat the beef and beer sauce then stir in the remaining 50ml of beer. Reheat the parsley root purée
• To plate, carve the beef into portions and place a slice on each plate. Add a spoonful of parsley root purée and top with parsley root crisps and micro parsley cress
• Add a caramelised onion to the plate beside the outer shell of one of the onion halves. Fill with the beer and beef sauce, then finish with some drops of parsley oil around the plate