Recipe by Michael Rees of Ellacure Restaurant
- 4 – 300g Dry Aged Grass Fed Sirloin (Lost River Supplier from Crookwell)
- 70g Button Mushrooms Sliced
- 100mL Red wine Jus
- 1 Tbsp Seeded Mustard
- Garlic Mash Potato
- 100g Goats Cheese
– Place mushrooms and seeded mustard in a pot with the red wine jus and bring to boil. Turn down and keep warm.
– Season your sirloin with salt and if you wish pepper. Using a hot chargrill or pan, place sirloin on when hot. If using the grill place on for 2 minutes then rotate 90 degrees for another 2 mins. Turn over and repeat on the other side. If using a pan, make sure the pan is hot. Place in some oil and fry each side for 3 mins. Place in an oven at 180. Depending on how you would like it cooked determines how long you leave it in for. Cook for about 5 mins for medium-rare and about 8 mins for medium, and so on.
– I would not recommend cooking over medium or under medium rare as the meat will be more chewy as it is sirloin. Pull out sirloin and allow to rest for 5 minutes
– To plate up place some mash in the middle of the plate. 5 nice pieces of goats cheese around the plate. Nice spoon of mushroom jus in between each pieces of goats. Thyme on each piece of goats cheese. Flash your steak quickly again to heat up then place on top of mash. Serve.