Beef striploin with alexanders and braised kombu


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  • 400g of beef striploin, trimmed of sinew and fat reserved for cooking

Braised kombu

Alexander purée

Pickled red onion

  • 1 red onion, peeled and quartered
  • 100ml of white wine vinegar
  • 75ml of white wine
  • 50g of sugar

To serve

Start with the braised kombu. Place the dried seaweed in a small pan and leave to soak for 1 hour, or until soft and pliable
Once the kombu has finished soaking, place the pan on a very low heat and cover with cling film. Cook gently for 2–3 hours with the seaweed completely covered – topping up the water if necessary – ensuring the liquid doesn't come up to the boil. Reserve in the pan of liquid until ready to serve
Meanwhile, prepare the pickled onions by placing the vinegar, wine and sugar in a pan and bringing the mixture to the boil. Add the red onion quarters and immediately remove the pan from the heat. Cover with cling film and leave to cool until ready to serve
  • 100ml of white wine vinegar
  • 75ml of white wine
  • 50g of sugar
  • 1 red onion, peeled and quartered
For the alexander purée, bring a pan of water to the boil over a medium heat and add the potato slices. Cook for 5–10 minutes until just cooked through
While the potatoes are cooking, add a drizzle of sunflower oil to a pan and place over a medium heat. Add the sliced shallots and a pinch of salt and sweat down for a few minutes until softened
Add the stock to the pan and bring to the boil. Stir in the alexander leaves and parsley and cook for 30 seconds, then remove from the heat and transfer to a blender along with the potato slices. Blitz together to form a smooth, loose purée, adjusting the seasoning if required
Pass the purée through a fine sieve to ensure it is completely smooth, transferring to a clean pan. Place over a very low heat and keep warm until ready to serve
Preheat the oven to 140°C/gas mark 1
Place the trimmed fat from the beef in a ovenproof frying pan over a low heat. Heat until the fat begins to render down and coat the pan, removing any remaining solid pieces. Increase the heat of the pan and sear the beef on all sides until dark and golden-brown then transfer to the oven. Cook for 10–15 minutes until medium-rare, with a core temperature of 50°C
  • 400g of beef striploin, trimmed of sinew and fat reserved for cooking
Remove the sheets of braised kombu from their cooking water and cut into small squares. Return to the pan and warm through gently over a low heat. Meanwhile, drain the red onion from their pickling liquor and cut into thin slices
Once the beef has cooked, remove from the pan and set aside to rest for 5 minutes. Place the roasting pan back on the heat and add the alexander shoots to fry in the residual fat for a few minutes until caramelised and golden
  • 8 alexanders, shoots only, cut in half lengthways
To serve, carve the rested beef into 1cm slices and arrange on warmed serving plates with a spoonful of purée, the caramelised shoots and slices of red onion. Drain the squares of kombu and scatter over the plate before garnishing with the carrot and parsnip slices
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