Double sirloin smothered with tomato and onion marmalade, fondant potatoes and béarnaise sauce

Double sirloin smothered with tomato and onion marmalade, fondant potatoes and béarnaise sauce

By
From
Botanical
Serves
4
Photographer
William Meppem

The description ‘double sirloin’ literally means two sirloin portions served as one. Our rotisserie features strongly on our menus and we serve several dishes for two or more to share. This is in the brasserie tradition, and is also popular with the kitchen because two guests having the same dish can relieve the pressure of a full restaurant. Béarnaise sauce is one of those timeless sauces that everyone loves. This is a simple version to make at home which is good with many ingredients, such as roast chicken, asparagus and fish – with a little whipped cream added to the sauce before serving.

Ingredients

Quantity Ingredient
2 650 g pieces of dry-aged, grass-fed, trussed strip loin of beef
sea salt flakes and freshly ground black pepper
100ml extra-virgin olive oil

Tomato and onion marmalade

Quantity Ingredient
50ml olive oil
50g butter
4 garlic cloves, finely sliced
4 brown onions, halved and very thinly sliced
1 small bunch thyme
450g tomatoes, fresh or canned italian brand, peeled and chopped
1 tablespoon tomato concentrate
2 tablespoons sherry vinegar
1 tablespoon sugar
small bunch basil, leaves chopped
salt and freshly ground black pepper

Tomato sauce

Quantity Ingredient
200g beef trimmings, diced roughly into 2 cm pieces, (optional)
50ml olive oil
8 garlic cloves, sliced
200g onions, finely chopped
100g field mushrooms, coarsely chopped
1/2 bunch tarragon, coarsely chopped, including stalks
100g tomatoes, coarsely chopped
200g tomato concentrate
1 tablespoon sugar
150ml white wine vinegar
150ml white wine
500ml Chicken stock
500ml Veal jus
salt and freshly ground pepper

Quick béarnaise sauce

Quantity Ingredient
350g butter
100ml white wine or champagne vinegar
2 garlic cloves, finely sliced
6 shallots, finely chopped
6 egg yolks
2 tablespoons water
3 tablespoons coarsely chopped tarragon leaves
2 tablespoons chopped flat-leaf parsley leaves
3 tablespoons finely chopped chives
salt and freshly ground black pepper
1/2 lemon, juiced
splash tabasco sauce

Garnish

Quantity Ingredient
6 Fondant potatoes with herbs
6 Roasted tomatoes niçoise-style
6 large basil leaves, deep-fried

Method

  1. To make the marmalade, heat the olive oil and butter in a saucepan over a medium heat. Add the garlic, cook briefly, then add the onions. Reduce the heat and cook gently for 6 minutes until the onions soften. While they are cooking, rub the bunch of thyme between your hands over the onions to loosen the leaves into the pan.
  2. When the onions are very soft and well cooked, add the tomatoes and tomato concentrate. Bring to the boil, add the sherry vinegar and sugar and cook slowly for 20 minutes until it becomes a rich compote. Add the basil and season to taste. Set aside until required.
  3. While the marmalade is cooling, start the sauce. Fry the beef trimmings, if using, in olive oil over a high heat until well coloured, then remove the beef and drain. In the same saucepan, heat a little more oil and fry the garlic, onions and mushrooms until soft. Add the tarragon, tomatoes and tomato concentrate and cook for a few more minutes, then add the sugar and vinegar. Cook until the liquid has reduced to dry, then add the wine, chicken stock and veal jus. Bring to the boil, return the beef trimmings to the pan and simmer for 40 minutes over a low heat until the beef tastes fragrant and well balanced in flavour. Season, then pass the sauce through a sieve. Cover and set aside.
  4. Prepare the 3 garnishes. Preheat the oven to 220°C.
  5. Clarify the butter for the béarnaise sauce by heating it in a small saucepan over a low heat until it comes to the boil. The butter will then separate and the milk solids will rise to the surface. Using a dessertspoon, scoop off the solids until the butter appears to be clear, then remove from the heat.
  6. Boil a saucepan of water and organise a stainless steel or copper bowl that fits over the pan exactly (but do not leave the bowl over the pan until required). In a small saucepan make a reduction of the vinegar, garlic and shallots by boiling the 3 together over a high heat until there is roughly 25 ml of liquid left. Combine the egg yolks with the reduction in the metal bowl. Add 2 tablespoons of water, then place the bowl over the pan of boiling water. Whisk vigorously until the egg yolks become fluffy and double in volume. Keep whisking for 3–5 minutes, removing from the heat if the bowl becomes too hot, but keep whisking otherwise the heat of the bowl may scramble the eggs. After 5 minutes of continuous whisking remove from the heat. You should now have a thick mass, but if it appears extremely thick add another tablespoon of water. Add the clarified butter gradually in a slow stream away from the direct heat, whisking continuously. Add all the butter, then the herbs, seasoning, lemon juice and Tabasco to taste. Cover and set aside in the warm bowl – it needs to stay just above room temperature, but not too warm or the sauce will separate.
  7. Season the beef and allow it to reach room temperature then massage with extra-virgin olive oil. Sear all over in a hot frying pan, predominantly on the fatty side. Place the beef in the oven, resting on its fat, and roast for 12 minutes for medium–rare, basting occasionally. If you prefer your meat medium or well done, keep roasting for a few more minutes. Remove from the oven and allow to rest for 5 minutes (this will ensure that when you carve the roast the juices remain in the beef).
  8. To serve, arrange the warm fondant potatoes and tomatoes niçoise alternately at the top of a large communal platter. Warm the tomato and onion marmalade and tomato sauce. Carve each piece of beef in 2, then in 2 again, and arrange underneath the garnish. Pour the tomato sauce over the beef, then take a large tablespoonful of the marmalade mixture and shape it into a neat oval mound with 2 spoons (chefs call this a quenelle). Arrange 4 of these along the length of the sirloin. Now take some béarnaise – if it appears quite thick, thin with a little warm water – and spoon it over and around the beef. Garnish each quenelle of tomato marmalade with a fried basil leaf. Serve on warm plates with more béarnaise sauce on the side.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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