Grilled sir­loin with whisky and black pep­per jus, and green pea and tomato salsa

Glamour (South Africa) - - THINK -


80g Peas, cooked 80g Cherry toma­toes,

quar­tered 5g Pars­ley, chopped 10ml Olive oil 1 Lemon, squeezed ½ Red onion, chopped


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.

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