Grilled sirloin with whisky and black pepper jus, and green pea and tomato salsa
SERVES 2 GREEN PEA AND TOMATO SALSA
80g Peas, cooked 80g Cherry tomatoes,
quartered 5g Parsley, chopped 10ml Olive oil 1 Lemon, squeezed ½ Red onion, chopped
BLACK PEPPER JUS
½ Red onion, chopped 4 Button mushrooms,
chopped Canola oil 60ml Whisky Black pepper, crushed 250ml Beef stock 250ml Cream Salt 2 x 220g Sirloin steaks Salt Pepper Olive oil 50g Wild rocket Combine all the ingredients for the pea and tomato salsa, and season with salt and pepper. refrigerate until ready to serve.
sauté the onion and mushroom with a little oil until browned. deglaze with the whisky and bring to the boil. add the black pepper and stock, and reduce by half. add the cream and reduce by half. Blend and season with salt. add more black pepper if necessary.
season the sirloins with salt, pepper and olive oil. Pan fry steaks to desired cooking degree. once done, allow to rest for two minutes before cutting.
slice the sirloin in half, place on a bed of rocket, top with the pea and tomato salsa, and drizzle the black pepper jus on the plate.
Pair with a glass of delicious steenberg merlot.