• 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

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 180°C.

    2

    To make the crudités, take 2 each of the carrots and baby beetroot and slice thinly on a mandoline. Set aside in ice water.

    3

    Peel the remaining carrots, toss them in oil and roast in the oven for 5 minutes.

    4

    Boil the remaining beetroot in salted water until tender and peel while warm.

    5

    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.

    6

    In the meantime, reheat the beetroot and carrots and arrange on the plate.

    7

    Reheat the tongue in the beef jus and arrange in between the beetroot and carrots.

    8

    Carve the beef and arrange on plates. Garnish with the carrot tops and sauce.

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