Cape Grim Beef Sirloin and Red Hill Truffle

Ingredients

200 g Cape Grim sirloin cooked at 54 C
2 kg beef shin
2L beef stocks
2 eggs
200 g flour
200 g breadcrumbs
200 g butter
300mL thick cream
4 baby leeks
750mL wine
4 sprigs thyme
2 sprigs rosemary
1 garlic bulb
100 g bone marrow
3 white onions
150mL balsamic vinegar
2 g truffles

Method

For cooking the beef sirloin, it is portioned at 200 g and then placed in a sealed bag and cooked sous vide (water bath) at 54 C for 45 minutes. After cooking, remove from the sealed bag and fry in hot oil till browned on all sides then rest for 5 minutes before carving.

Braised beef shin - fry off 2 kg beef shin then place in sealed bags with 1ltr beef stock, then cook sous vide (water bath) at 85 C for 12 hours. When cooked remove from the sealed bags and separate the stock and the meat. Break down the meat in a bowl and reduce the stock in a pan by half then add back to the meat and press the mixture into a lined terrine mould and refrigerate.

When the terrine is set cut into squares 3 cm x 3 cm. Then flour, egg wash and breadcrumb and they are ready to fry at 180 C.

For the leek purée, cook 2 leeks that have been sliced in 100 g butter until soft then add 300mL of cream and cook on a low heat for 15 minutes, then blend everything in the pan till smooth.

For the beef sauce, reduce 750mL of red wine with 2 sprigs of thyme, 2 sprigs of rosemary and 1 bulb of garlic cut in half, to 250mL. Then add 1000L of beef stock and reduce by half. Then blend the sauce with 100 g of bone marrow and pass through a sieve and reserve till needed.

For the sweet and sour onions, slice 3 white onions and add to a pan with 100 g butter and 2 sprigs of thyme and cook on a low heat. This will take around an hour to cook there should be no colour on the onions, when the onions are soft add salt to taste and 150mL of white balsamic and they are ready to serve.

Recipe provided by The Dining Room at Lancemore Lindenderry Red Hill