Five Founders Sirloin with Petit Pois a la Francaise

Jo Fricker
Servings: 2 Total Time: 30 mins Difficulty: Intermediate Beef BBQ
Jump To Recipe
This is a little different way of treating a sirloin steak, but with a classic French garnish.

Five Founders Sirloin with Petit Pois a la Francaise

Author: Jo Fricker Cooking Method: Cuisine: Recipe Keys: Beef BBQ
Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins
Cooking Temp: 50  C Servings: 2
Best Season: Suitable throughout the year

Description

The idea is that a 150g sirloin steak will always be very thin. So thin that controlling the level of doneness is almost impossible. Taking a 300g sirloin then cutting it into 2 pieces means the steak will still be about 150g but in the thickness of a 300g steak. 

Ingredients

Cooking Mode Disabled
  • Five Founders sirloin steak
  • French shallot
  • Fennel fronds (or Tarragon)
  • Cos lettuce leaves
  • Green peas
  • Streaky bacon
  • Veal stock
  • Cubed cold butter

Instructions

  1. Bring the steak out of the fridge an hour before cooking. Season with cooking salt on all sides and place fat side down in a cold pan. Yes, a COLD pan. This will allow the fat to render evenly achieving perfect, even caramelized fat. Flip the steak meat side down and continue to sear till a caramelized crust has been achieved. Flip for the same on the other side. Continue flipping till an internal temp of about 52 degrees c has been reached. Remove the steak form the pan and rest on a rack.

  1. With kitchen towel wipe away excess fat from the pan and add a little olive oil. Sauté bacon lardons till caramelized then add sliced eschalot. Sauté until soft but not coloured. Add peas and veal stock and bring to the boil. Remove pan from the heat, add sliced lettuce and toss till combined and lettuce starts to wilt. Add butter and toss till sauce has slightly thickened.

  1. Spoon petit pois onto plate and add sliced steak.

Darren O’Rourke Butcher & Chef

Darren is an accomplished Australian butcher and chef, renowned for his deep respect for produce and his unwavering commitment to quality.

Darren works closely with Endeavour Meats producers and customers, transforming exceptional cuts into memorable dishes in the kitchen, at live demonstrations, on farm, and assisting with menu development.