roasted sirloin of beef with thyme-scented mushroom-shallot mousseline and cauliflower purée, roasted winter vegetables, chimichurri, and a red wine reduction
Recipe courtesy of Jay Christmas, CEC, AAC, Executive Chef, Mountain Brook Club (Birmingham, Ala.)
Ingredients
- Ingredients for thyme-scented mushroom-shallot mousseline:
- chicken or veal breast - 1lb.
- egg white - 1 ea.
- heavy cream - 1/2 cup
- salt - to taste
- black pepper - to taste
- fresh thyme - 1 Tbsp.
- fresh Italian parsley - 1 Tbsp.
- roasted mushrooms, garlic and shallots - 1 cup, chopped
- Ingredients for roasted sirloin of beef:
- flat iron steak - 1 ea., halved lengthwise
- thyme-scented mushroom-shallot mousseline - as needed
- transglutaminase (meat glue) - as needed
Instructions
Procedure for thyme-scented mushroom-shallot mousseline:
- Slice chicken into strips and pulse in Robot Coupe.
- Add egg whites and process until smooth.
- Add cream to get mousse consistency.
- Add chopped mushroom, garlic and shallot mixture.
- Place in pastry bag with plain tube tip. Reserve for later.
Procedure for roasted sirloin of beef:
- Gently pound the flat iron steak into uniform pieces.
- Sprinkle meat glue evenly over the steak.
- Pipe the mousseline mixture onto the steak.
- Sprinkle meat glue on another piece of flat iron steak and place it on top of the first piece.
- Wrap tightly with cling film and allow it to rest in the cooler overnight.
- Place the flat iron steak in a cryovac bag and cook in a circulator at 131°F for up to 3 hours.
- Chill in an ice bath until cold.
- Sear in a hot pan during service and finish cooking in a hot oven.
- Slice and serve.
