Beef sirloin with white asparagus, Solomon’s seal, craft ale

You're unlikely to have seen a steak partnered with these wondrous accompaniments before — a craft India pale ale, Solomon's seal (a flowering plant with a sweet nutty taste) and white asparagus. Alyn Williams recommends using the Devon Ruby Red cattle breed for this beef recipe.

First published in 2015
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Ingredients

Metric

Imperial

Beef sirloin

Oxtail

White asparagus

Solomon's seal

Potato

Equipment

  • Mandoline
  • Fine strainer
  • Pressure cooker

Method

1
Preheat the oven to 110°C/gas mark 1/4
2
Heat the pressure cooker with the lid off, season the oxtail pieces and seal the meat. Add the red wine and reduce by half
3
Add the beef stock, vegetables and herbs. Put the lid on the pressure cooker, bring up to full pressure then reduce the heat. Cook at a medium pace for 40 minutes
4
Release the pressure, remove the meat from the bone and dice the cooked vegetables. Mix the two together and set aside
5
Pass the juices into a pan, bring to a gently boil and reduce until sticky. Add this to the oxtail and mix well
6
Now make an emulsion to cook the Solomon’s seal. Bring the water to the boil, add a pinch of salt and then whisk in the butter until emulsified. Set aside until ready to use
7
Heat a little oil in a frying pan, season the sirloin and seal on the fat side until golden and rendered, then roll the beef in the pan to caramelise the remainder. Finally, add a couple of knobs of butter and finish roasting for 3-4 minutes, remove and rest in a warm place
8
Sear and colour the raw asparagus in a pan with a little oil and butter until golden brown. Finish with a healthy splash of the ale and cook until the beer emulsifies and thickens into a sauce
9
Bring the emulsion back to the boil and blanch the Solomon’s seal for 2 minutes in the emulsion. Strain and set aside
  • 12 solomon's seal buds, washed
10
For the Charlotte potato slices, wash the potatoes thoroughly and slice on a mandolin to a thickness of 2mm. Blanch in boiling salted water for 1 minute, strain and refresh in ice water
11
Remove from the iced water and pat dry. Heat the butter is a large frying pan and once foaming add the potatoes and cook for 1-2 minutes, just to coat in the butter. Remove from the pan, season and set aside
12
Warm the oxtail in a pan, carve the beef into 4 pieces and top with the oxtail
13
Arrange on a plate with the asparagus, potato thins and Solomon’s seal, then drizzle with the reduced beer
First published in 2015
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It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as head chef at Marcus Wareing at The Berkeley for five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star, which he maintained until he parted ways with the restaurant in 2019.

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