Just like its creator, Peter John Vadas, this grass-fed beef sirloin with baby beetroot and carrots is down-to-earth but still exceptional. Robust flavours and some favourite ingredients are all that’s needed for this surefire hit.
Grass-fed beef sirloin with baby beetroot and carrots
- 20 x orange, yellow and rainbow carrots
- 20 x red, golden and candy stripe baby beetroot
- vegetable oil
- salt, to taste
- 6 x 200g beef sirloin steaks
- 180g cooked ox tongue
- 180ml beef jus
- carrot tops, to garnish
Preheat the oven to 180°C.
To make the crudités, take 2 each of the carrots and baby beetroot and slice thinly on a mandoline. Set aside in ice water.
Peel the remaining carrots, toss them in oil and roast in the oven for 5 minutes.
Boil the remaining beetroot in salted water until tender and peel while warm.
Grill the steak in a hot pan to caramelise nicely on each side. When the desired temperature has been reached, set the steak aside to rest for 3 – 5 minutes.
In the meantime, reheat the beetroot and carrots and arrange on the plate.
Reheat the tongue in the beef jus and arrange in between the beetroot and carrots.
Carve the beef and arrange on plates. Garnish with the carrot tops and sauce.