Beef sirloin with celery cream
Beef sirloin (Sous Vide):
1 beef sirloin Black Angus
25 g butter
3 sprigs of thyme
2 cloves of garlic
Jamaica sauce:
1 l cranberry juice, reduced 250 ml
70 ml port
200 ml red wine
200 ml veal gravy
5 coriander seeds
2 cardamom pods
1/2 star anise
2 Jamaica Scotch Bonnet
Tapioca starch (as needed)
Celery cream:
2 celery roots
6 scallions
700 ml coconut milk
1 Birds Eye chili
15 g creme fraiche
25-30 g Basic texture
Salt
Pepper
Root vegetables:
2 thin leeks
10 baby beets, red
10 baby beets, yellow
10 baby carrots
Oil
Preparation:
Butter
Transgourmet pepper
Beef sirloin (Sous Vide):
Remove tendons and fibers from the sirloin. Portion into equally sized pieces and vacuum together with remaining ingredients. Cook for 90 minutes at 58 °C in the fusionchef sous vide water bath.
Jamaica sauce:
Sauté vegetables in a pot and douse with alcohol and reduce by ¼. Add veal gravy and chili and simmer for 30 minutes. Taste and strain. Thicken with a little tapioca starch.
Celery cream:
Peel celery and cut into small pieces. Sauté with scallions and chili in a pot. Add coconut milk. Let simmer covered, until celery is soft. Mix in the Thermomix with Basic texture, salt, and pepper to a smooth mass. Add creme fraiche prior to serving. Fill cream into an iSi bottle and gas with 1 capsule.
Root vegetables:
Cut leek into equal cylinders, sprinkle with oil and cook in oven black. Remove the black layer prior to serving. Blanch and peel the beets and carrots.
Serve:
Remove meat for serving from the bag and roast it. Toss the vegetables in a little butter. Distribute the celery cream in the plate. Add 1 piece of sirloin and distribute the vegetables. Pour hot grave over the meat.
Season meat with Transgourmet pepper.
This recipe was kindly provided by Daniel Phillips.