Pan seared sirloin

Pan seared sirloin, pinenut crust, curried parsnip puree, peashot salad, crispy shallot rings

Ingredients

• 2 x 8 oz sirloin steak

Crust

• 100g pine nuts
• 65g butter
• 1 tsp chopped chervil
• Salt

Puree

• 75g butter
• 3 large parsnips
• 1 tsp mild curry powder
• 50ml double cream
• Salt and pepper

Salad

• Salt and pepper
• 25g peashoots
• 25g rocket
• 2 tsp olive oil
• 1 tsp lemon juice

Crispy shallot rings

• 1 banana shallot
• 1 cup milk
• 1 cup flour
• 25g peashoots
• 25g rocket
• 1 shallot
• 2 tsp olive oil
• 1 tsp lemon juice
• Salt and pepper
• 1 cup milk
• 1 cup flour

Method
Crust - Mix ingredients together, roll out between sheets of parchment paper about 3mm thick and freeze. Once frozen, bring out and cut into same size as steak then put back in freezer.

Puree - Melt butter, when foaming add parsnips and curry powder. Cook until very soft, adding little water if needed. Remove from heat and add cream. Puree in food blender until smooth and add salt & pepper to taste.

Salad -Mix peashoots and rocket with olive oil, lemon juice, sea salt & black pepper.

Crispy shallot rings - Peal the shallot, cut into thin rings and dip in milk then flour. Deep fry in oil until golden and crispy, place on top of salad.

For the steak - Panfry each side of the steak until golden brown, approximately 1 ½ minutes on each side. Place crust on top of steak and place under grill for 30 seconds. Swipe puree on plate before placing steak on top and add salad to side. Bon Apetito!

From Macdonald Holyrood Hotel, Edinburgh