Devon ruby red sirloin and cheek, turnips, croutons

Devon ruby red sirloin and cheek, turnips, croutonsFrom Richard McLellan, sous chef, Alyn Williams at The Westbury, Mayfair

📝 Ingredients

• Sirloin
• Cheek
• Trim the beef cheeks of excess fat and sinew.
• Marinade for 48hrs:
• Red wine (to cover)
• 2 Carrots (halved)
• 2 Celery
• 2 Onions (quatered)
• Bayleaf and thyme
• Black peppercorns
• Beef sauce
• 1 kg beef trim
• 1 celery sticks
• 1 carrot
• 1 shallot
• 1 onion
• 300 ml red wine
• 200 ml Madeira
• 50 ml sherry vinegar
• 1.5 l brown chicken stock
• 500 ml demi glace
• Turnip
• Carrots
• Onions
• Croutons

👨‍🍳 Instructions

1. 1Sirloin
2. 2Roast in a pan until medium rare
3. 3After marinating the cheeks, drain off and reserve red wine. Season and colour the cheeks and vegetables and return to an ovenproof dish. Reduce the wine by half and add to the dish, covering with 1l demi glace and 1l chicken stock and lid.
4. 4Cook at 72°C, 70% steam, fan 3 for approximately 12 hours.
5. 5Once cooked, drain. Reduce the braising liquor to a sauce like consistency and use to glaze the cheeks before serving.
6. 6Beef sauce
7. 7In beef dripping, colour the beef and drain. Using the same fat, colour the vegetables along with bay leaf and thyme. Return the beef to the pan. Add vinegar and reduce all the way. Follow with red wine and Madeira and reduce almost all the way. Add the stock and bring to the boil. Put on a lower heat and cook out for approximately an hour, skimming regularly until it’s reached a sauce like consistency. Pass through a fine sieve.
8. 8Turnip
9. 9Cook baby turnips in a butter emulsion. Once chilled, slice in half and colour on one side.
10. 10Carrots
11. 11Thinly slice sand carrots and cook in a carrot juice and butter emulsion.
12. 12Onions
13. 13Cook grelot onions sous vide in butter and herbs. Once chilled, slice in half and colour on one side.
14. 14Croutons
15. 15Dice croutons from sliced, white bread. Crisp and colour in beef dripping. Add to beef sauce just before serving.