Sirloin steak with forgotten vegetables and mushroom

Number of persons: 4

Sirloin (sous vide)

• About 1kg sirloin steak (thick loin) of beef
• Sea salt and pepper
• 30ml clarified butter or oil

Forgotten vegetables (sous vide)

• 300g mixed turnips (e.g. yellow, green and red turnips) with yellow or purple roots).
• 1 tablespoon butter
• 100ml chicken stock

Mushroom chips

• 150g mushrooms

Mushroom cream sauce (sous-vide)

• 300g mushroom
• 1 onion
• 80ml cream
• Salty
• 30g butter for the sauté

Loin piece (sous vide)
Vacuum seal the meat with rosemary, thyme, salt and pepper and cook for 20 minutes at 56 ° C in the sous vide water bath. Remove the meat from the bag just before serving and sear the meat over high heat with clarified butter/oil on all sides and season with pepper.

Forgotten vegetables (sous vide)
Wash the tubers and roots and cut them into 3mm slices. Mix them with salt and brown butter and vacuum. Cook for 8 minutes at 85°C in the sous vide water bath. Drain and glaze in a pan with butter and chicken stock.

Mushroom chips
Cut the mushrooms thinly and salt them. Let them dry out in the oven at 55 °C for 24 hours.
Tip: use the Hendi drying oven for this .

Mushroom sauce (sous vide)
Wash the mushrooms and cut them into large pieces. Peel the onions and cut them into cubes. Sauté the mushrooms with the onion in butter and dip them in the cream. Vacuum the mixture and soak in the sous vide water bath at 85 °C for 20 minutes. Remove, puree and press through a fine sieve. Season the mixture with salt to taste.

Serve
Using a piping bag, spread the warm mushroom sauce evenly over the center of the plate like a 'pedestal'. Slice the cooked turnip thinly, sprinkle with coarse sea salt over the puree. Turn the glazed carrots colorfully on the plate and place the mushroom chips between them. Decorate the dish with hornflower.

This recipe is brought to you by Marius Tim Schlatter.