Preheat oven to 180 C
1. Prep Sirloin (10 minutes)
Trim all the fat and silver skin from the outside of the sirloin; go around the silver skin to remove it
Keep in the fridge until needed, reserve trimmings, and remove the fat from them
2. Cook Artichokes (15 minutes)
Prepare Blanc: Heat water and add flour and lemon. Whisk and do not boil
Prepare cartouche with hole
Prepare a bowl of water and lemon; keep half a lemon on hand
Roll artichoke and push down the flower and the stalk to break down the feathery fibers
Snap the bottom leaves for 3 to 4 layers until reaching the soft flowery part
Turn the vegetable starting from the bottom, in circular motion and remove any green parts, keep rubbing with lemon and before putting in water. Shave the bottom to make it nice and smooth
Using a bread knife, cut to remove the top part of the artichoke, turn the top to smoothen it. Return to water
Cook in Blanc covered with cartouche (hole), bottom side down, for 25 to 30 min on slow simmer.
3. Cut Garnish and Mirepoix (15 minutes)
Cut carrot and Mooli Battonet (4 *0.5).
Put battonets in pans of water and salt bring to boil slowly
Cut mirepoix of carrots and onions: small (½ cm)
Garlic cut in half and degerm
Cut green beans in 4 cm. Blanch for 3 to 4 min and refresh
Blanch peas for 30 sec and refresh
4. Sear Steaks (10 minutes)
Seasons steaks S&P and rest at room temperature covered
Sear the steaks with oil on high heat on all sides until colored starting with larger side, for 3 minutes, then turning 1 to 2 minutes on the other sides, and straight into the oven for 3 minutes. (Set timer)
5. Take out the artichokes and cool in some of their liquid
6. Cook Steaks (15 minutes)
Flip the steak clockwise 2 times (2 to 3 minutes on each side) and add the trimmings
Flip a last time and add the trimmings, cook until it reaches 54 degrees then rest on trivet
7. Mak jus infusion (10 minutes)
At 54 degrees, remove meat and rest, then degrease pouring out the oil. Cook mirepoix with trimmings
When colored, increase heat and deglaze with water, and rub the sukk,
Add bouquet garni and infuse.
Get butter (25 + 10g)
8. Scrape inside of artichokes with a small spoon and trim the top to straighten
9. Parsley chiffonade (5 minutes)
10. Reheat and form vegetable garnish (10 minutes)
Salt artichokes and heat in butter top side down, flip and baste
Heat jardiniere in butter salt and water, season S&P to taste
Remove the excess butter and fill with jardinere
11. Finish jus (10 minutes)
Strain and reduce by half.
Degrease and season to taste salt and pepper
15. Flash the meat in the oven for 1-2 minutes hen cut in 0.5 (5 minutes)
Plate: fan from right to left, put the sauce around not on the meat.
Whisk, turning knife, bread knife, chef’s knife, scissors, small spoon, tonges, ruler
medium/large saucepan for the blanc. 2 small saucepans for the battonet, 1 or 2 medium saucepan for the blanching and for glazing . 1 shallow medium pan for the steak, 1 shallow pan for the artichoke glazing
baking sheet, Trivet, string, Muslin cloth
Prep meat – 10 minutes
Prep and start cooking artichokes 15 minutes
Prep jardinières and mirepoix 20 minutes
Sear steak and put in oven 12 minutes
Cook steaks, Prep the pans for heating, get clean plate 10 minutes
Start jus 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (593g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 421 (59%)|
|Amt Per Serving||% DV|
|Total Fat 46.8g||62 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 155.1mg||48 %|
|Sodium 856.7mg||30 %|
|Potassium 1310.9mg||34 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 14.5g|
|Protein 54.2g||77 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 718
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