Seared Beef Sirloin on Focaccia

Makes roughly 10 portions

INGREDIENTS

1kg aged beef sirloin

Salt and black pepper 300g watercress

2kg fresh focaccia

Ale pickled onions

4 extra large white onions 1 cup beer

1 cup cider vinegar

1 cup sugar

Sprig of thyme and rosemary 10 coriander seeds, whole 10 black pepper corns, whole

TRUFFLE CREAM CHEESE

20ml white truffle oil 100g cream cheese 5g black pepper

SESAME DRESSING

100ml grape seed oil 50ml white wine vinegar salt and pepper to taste ½ teaspoon Dijon mustard 30g sugar

80ml fish sauce

Juice of 1 lemon

80ml sesame oil

Half an egg yolk

METHOD FOR THE BEEF SIRLOIN

• Remove any excess sinew and fat, season the beef sirloin with salt and pepper, in a hot skillet or pan add three tablespoons canola oil and wait until it reaches smoking point.

• Add the sirloin and brown all sides in the hot oil until

caramelised all over.

• Once browned, place in a pre-heated oven at 180°C for

five minutes. Remove form oven and allow to cool.

FOR THE ALE PICKLED ONIONS

• In a saucepan add beer/ale, cider vinegar, sugar, thyme, rosemary, coriander seeds, and black peppercorns.

• Bring all ingredients to a boil then remove from heat

and allow to cool.

• Peel the large white onions then slice into 5mm thick slices. In a hot skillet sear the onion slices on each side for about 30 seconds. Place the seared onions into the cooled pickling mixture and allow to marinade for at least 24- 48 hours.

FOR THE TRUFFLE CREAM CHEESE

• In a mixing bowl, add the cream cheese and the truffle oil and mix till combined (add a few drops of cream if too stiff ). Season to taste with salt and pepper.

FOR THE SESAME DRESSING

• Combine all ingredients into a bar blender or food processor and blend till combined for three to five minutes put into a sterile glass bottle and refrigerate.

TO CONSTRUCT

• Slice the focaccia into the portion size you want and

butter each side. Add a spread of truffle cream cheese. • In a mixing bowl, toss the watercress with the sesame dressing. Using a meat slicer, slice the beef to about 2mm thick slices (the beef should still be nice and pink in the center) if you don’t have access to a meat slicer you can use a sharp carving knife to slice the beef into slivers.

• Place the sliced beef on top of the cream cheese and a

handful of watercress into the beef.