Ingredients
Serves 4
For the beef
4 x 300g Hereford organic sirloin steak
A little oil (we use British rapeseed)
1 sprig of rosemary
1 sprig of thyme
1 tsp smoked Maldon salt
For the dehydrated onion powder
1 bunch of spring onions, washed, trimmed and thinly sliced
For the spring onion purée
3 bunches of spring onions, washed and thinly sliced
3 white onions, peeled and finely sliced
150ml double cream
50ml good quality olive oil
For the chive oil
2 bunches of chives
500ml of grapeseed oil
For the pickled kohlrabi
1 kohlrabi, peeled, thinly sliced and leaves reserved
150ml chardonnay vinegar
100g sugar
50g water
For the charred baby onions
8 baby onions, skin left on and halved
Salt, pepper, unsalted butter and oil for frying
Assorted micro herbs, to garnish
Appliance tip: Use the following sous vide temperatures on a Miele Steam Oven to achieve different cooking results with your beef sirloin. Rare 49°C, Medium-Rare 54°C, Medium 57°C, Medium-Well 63°C and for Well-Done 69°C.
Food tip: Where possible, support local producers and buy high quality meat that has been sustainably farmed. There are some amazing rare breeds in the UK.
For the beef
Lightly rub each steak with oil and season well. Sear in a very hot frying pan and place inside a large vacuum bag with the rosemary, thyme and smoked salt.
For the dehydrated onion powder
Preheat a Miele Gourmet Warming Drawer to 85°C. Place the spring onions on a baking tray and dehydrate in the warming drawer for 4 hours. Once dried, grind to a powder and transfer to a lidded container until needed.
For the spring onion purée, sweat the onions in a saucepan over a medium heat (setting 5 or 6 on a Miele Induction Hob) until soft and translucent.
Add the cream and bring to the boil. Add the spring onions and cook until tender.
For the chive oil
For the pickled kohlrabi
Combine the vinegar, sugar and water in a small saucepan and bring to the boil, then allow to cool.
For the charred baby onions
To serve
Place a frying pan on a high heat and add the butter. Once the butter begins to foam add the beef and allow to colour on both sides. Let the beef rest for 10-15 minutes before serving.
Warm the spring onion purée in a frying pan over a high heat. Place the kohlrabi onto a Perforated Steam Tray and place into a Miele Steam Oven for 2 minutes on 90°C.
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