Beef sirloin with white asparagus, Solomon’s seal, craft ale
- Main
- Medium
- 4
- 1 hour 40 minutes
PT1H40M
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.
Ingredients
Beef sirloin
Oxtail
- 1 oxtail , cut into 4 pieces
- 500ml of red wine
- 300ml of beef stock
- 1 carrot , peeled and halved lengthways
- 1 onion , cut into quarters
- 1 celery stick , peeled and halved
- 1 bay leaf
- 1 sprig of fresh thyme
- salt
- pepper
White asparagus
- 8 white asparagus spears , peeled
- 150ml of India Pale Ale
- 1 knob of butter
- olive oil
Solomon's seal
- 12 solomon's seal buds, washed
- 200g of unsalted butter
- 250ml of water
Potato
- 2 Charlotte potatoes
- 2 knobs of butter
- salt
Equipment
- Mandoline
- Fine strainer
- Pressure cooker
Method
1
Preheat the oven to 110°C/gas mark 1/4
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
- 300ml of beef stock
- 1 carrot , peeled and halved lengthways
- 1 onion , cut into quarters
- 1 celery stick , peeled and halved
- 1 bay leaf
- 1 sprig of fresh thyme
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
- 200g of unsalted butter
- 250ml of water
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
- 8 white asparagus spears , peeled
- 1 knob of butter
- olive oil
- 150ml of India Pale Ale
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
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
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Beef sirloin with white asparagus, Solomon’s seal, craft ale
