Longhorn beef sirloin, pickled walnut salsa verde and tropea onions
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
This stunning aged beef sirloin recipe is served with charred Tropea onions, pickled walnut salsa verde and fresh watercress for a memorable main course. Chef Merlin Labron-Johnson uses Longhorn beef aged for 86 days for unparalleled depth of flavour and texture.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Beef sirloin
- 600g of aged sirloin of beef
- 50g of salted butter, high-quality
- olive oil
- flaky sea salt
Tropea onions
- 5 Tropea onions, large
- red wine vinegar
- olive oil
- salt
Pickled walnut salsa verde
- 1 bunch of parsley, small, finely chopped
- 100g of walnuts, toasted and finely chopped
- 6 pickled walnuts, finely chopped
- 400ml of light olive oil
- 1 tbsp of Dijon mustard
- 1 tbsp of capers, finely chopped
- 1 anchovy, finely chopped
- lemon juice, if needed
To serve
- watercress
- olive oil
- salt
SAVE RECIPE
Equipment
- Cooking thermometer
Method
1
Preheat the oven to as high as it can go
2
To begin, prepare the onions. Place the onions whole onto a large square of tin foil and season with salt and oil
- 5 Tropea onions, large
- olive oil
- salt
3
Fold the tin foil over the onions to create an envelope and seal the edges. Bake in the oven for 40–55 minutes until cooked but not soft. Set aside
4
To make the salsa verde, mix together all of the ingredients and season with salt, plus a little lemon juice if needed
- 1 bunch of parsley, small, finely chopped
- 100g of walnuts, toasted and finely chopped
- 6 pickled walnuts, finely chopped
- 400ml of light olive oil
- 1 tbsp of Dijon mustard
- 1 tbsp of capers, finely chopped
- 1 anchovy, finely chopped
- lemon juice, if needed
5
To prepare the sirloin, rub the beef with oil and salt and set aside in a warm place until it reaches a temperature of approximately 45°C
- flaky sea salt
- 600g of aged sirloin of beef
- olive oil
6
Heat a heavy-bottomed cast iron pan until smoking hot and sear the beef on 1 side for 1 minute
7
Turn the beef onto the other side and leave for 20 seconds. Add the butter and baste the meat for a further 40 seconds
- 50g of salted butter, high-quality
8
Remove the beef from the pan and place on a tray. Pour the cooking fat from the pan over the beef and leave to rest in a warm place for 8–10 minutes
9
Meanwhile, cut each onion in half and place cut-side down onto a hot pan or plancha with a dash of oil. Once well-coloured, remove from the heat, separate each onion half into individual petals and season with salt and a little vinegar
- red wine vinegar
10
Pour the fat and juices from the beef into a pan and add the salsa verde. Warm gently over a low heat
11
Slice the beef and arrange over warmed plates. Dress with the warm salsa verde and onion petals, then finish with some dressed watercress
- olive oil
- watercress
- salt
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024