Recipe: Australian Angus Dry Aged Sirloin

On Chef Ambrose’s menu at Avalon, the sirloin is sous vide and the onion marmalade is made from scratch, but he has reworked the recipe so home chefs can whip up this delicious dish in the comfort of their own kitchens.

Ingredients

For the sirloin and vegetables:

227g      Australian Angus Dry Aged Sirloin

40g        Baby Carrots

40g        Broccoli

30g        Wild Mushrooms

2g          Sherry Vinegar

2g          Shallots

A pinch of fresh thyme

1g          Butter

1g          Garlic Oil

10g        Bordelaise Sauce

Salt and pepper to taste

6g          Onion Marmalade

For the Soubise

150        Onion, White (Sliced)

50g        Vegetable Stock

25g        Heavy Cream

25g        Milk

25g        Butter

Method

For the sirloin and vegetables:

In a hot sauté pan, add garlic oil until hot. Sauté the baby carrots, broccoli and wild mushrooms until caramelized, then add the shallots and thyme. Season with salt, toss with butter and finish with a splash of sherry.

Preheat your grill. Generously season the sirloin on all sides with salt and pepper. Brush with a little oil and place the steak on the hottest part of the grill for two minutes on each side for medium rare. Let rest, then cut and serve with the vegetables.

For the Soubise:

Heat a pan over medium high heat. Add your butter, then your onions. Reduce heat to low. Slowly cook your onions until they are translucent. Once the onions are cooked, add all the remaining ingredients, then cook for another 30 minutes, until the liquid has been reduced by 75 per cent. Add the onion mixture to a blender, and puree.

Add onion marmalade and 2.5g of Soubise to the plate of sirloin and vegetables. Serve immediately.

Serves one