Roasted sirloin steak on the bone, salt baked carrots, black truffle vinaigrette

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt

For the sirloin steak

  • dash oil
  • 2 x 800g/1lb 12oz sirloin steak on the bone
  • 1 head garlic, broken into cloves and peeled
  • 1 bunch thyme, leaves and stalks
  • 50ml/2fl oz Madeira
  • 30g/1oz unsalted butter
  • salt and freshly ground black pepper

For the black truffle vinaigrette

  • 1 tbsp olive oil
  • 1 tbsp truffel oil
  • 2 tsp sherry vinegar
  • 1 fresh black truffle, finely chopped
  • 1 tbsp finely chopped chives
  • reserved meat resting juices (from above)

For the salt-baked carrots

  • 250g/9oz rock salt
  • 500g/1lb 2oz plain flour
  • 12 long multi-coloured heritage carrots, scrubbed but not peeled

For the purée

  • 5 orange carrots, peeled and chopped
  • 80g/3oz unsalted butter
  • 1 stalk tarragon with leaves
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