March 27, 2012

Beef sirloin with beer and roasted onion sauce, mini yorkshire pudding, horseradish flavoured potato puree, oyster mushroom, spring onions and turnip

Since I have found two stores that sell aged beef, well, you can imagine that if I cooked any kind of meat, then it was that. Every once in a while a nice steak is really something that I like to enjoy, most of the time with Béarnaise sauce or homemade herb butter. I think it doesn't need anything else than a salad, though with pommes frites it is also unbeatable. However today I was inspired by the typical Sunday roast, that usually includes vegetables, roasted or mashed potatoes, a delicious gravy and yorkshire pudding. This time I baked some small puddings that were just perfect to serve the roasted onion sauce in them. The soul of the sauce is the roasted onion that was caramelised over low heat for a long time. Please do not add any sugar! For the puree flavour the milk with fresh horseradish, that way it will have a nice fragrange but wont be harsh. Onion rings bring the missing crispness onto the plate.

2 medium onions

1 tablespoon butter
200 ml brown veal stock
100 ml brown ale
1 bay leaf
3-4 black pepper

Slice onion thinly, while that melt butter. Add sliced onion and mix it well with the butter so that it's covered everywhere. Sautee over low heat until it caramlises, this may take 30-45 minutes, but it is worth the effort, after all this is the soul of our sauce. Sieve onion and add ale and stock among the bay leaf and pepper and cook until it is reduced by half. If it is not thick enough then add some in water dissolved starch, season.

1 comment:

Rosa's Yummy Yums said...

Gorgeous clicks, especially that of the sirloin. Your dish is amazing!



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