Fried Sirloin Cubes with Dips
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- vegetable oil (for deep-frying)
- 6 cups Sirloin steak (cut into 1 inch cubes)
- For the sour cream sauce
- ½ cup Sour cream
- ½ cup Yogurt
- ½ cup Mayonnaise
- 1 Tbsp mint (finely chopped)
- mint (to garnish)
- lemon zest (julienned into strips)
- For the aioli
- 1 clove garlic cloves (minced)
- 1 small egg yolk
- ½ tsp Dijon mustard
- 1 ⅛ cups olive oil
- salt
- peppers
- 1 Tbsp lemon juice (to taste)
- Chervil (to garnish)
- For the bearnaise
- ¼ cup white wine vinegar
- ¼ cup white wine
- 4 egg yolks
- 4 black peppercorns
- 1 cup clarified butter (kept hot)
- 1 Tbsp Tarragon (finely chopped)
- Celery
- salt
- peppers
- cilantro (to garnish)
- ½ Tomato (seeded and finely diced to garnish)
- For the Choron sauce
- ½ Béarnaise sauce
- 4 Tbsps tomato puree
- ½ Tbsp caster sugar
- 2 Tbsps sun-dried tomatoes (chopped)
- parsley (to garnish)
Preparation steps
1.
Fill a metal fondue pot with enough vegetable oil to come three-quarters of the way up. Heat to 170°C | 340F.
2.
Prepare the sour cream sauce by whisking together all the ingredients apart from the mint sprigs until smooth. Transfer to a serving pot, cover, and chill until needed.
3.
Prepare the aioli by mixing the garlic with salt and pepper in a large mixing bowl.
4.
In a separate mixing bowl, whisk together the egg yolk and mustard until smooth. Whisk in the oil in a steady, slow drizzle until you have a thickened sauce.
5.
Whisk in the garlic mixture and lemon juice to taste. Transfer to a serving pot, cover, and chill until needed.
6.
Prepare the bearnaise sauce by reducing the white wine, white wine vinegar, tarragon stalks and black peppercorns in a saucepan until you have 4 tbsp of reduction.
7.
Remove from the heat and press through a sieve collecting the reduction in a mixing bowl beneath.
8.
Whisk the egg yolks into the reduction until smooth, then sit the mixing bowl on top of a pan of gently simmering water. Whisk until you have a sabayon and the whisk leaves trails in the mixture.
9.
Remove from the heat and whisk in the hot clarified butter in a slow, steady drizzle to start with until you have a thickened sauce.
10.
Meanwhile, whisk together the tomato puree and caster sugar and transfer to a heatproof bowl. Microwave for 15-20 seconds on high.
11.
Split the bearnaise into two bowls and whisk the tomato puree into one bowl to create the Choron sauce.
12.
In the other bowl, whisk in the chopped tarragon and season both sauces.
13.
Fold the diced tomato into the bearnaise and transfer the Choron and bearnaise to serving bowls.
14.
Cook a quarter of the beef on metal skewers in the hot oil for 2-3 minutes until done.
15.
Serve the rest of the beef in a serving bowl and arrange the pots of sauces around.
16.
Garnish the aioli with chervil sprigs. Garnish the bearnaise with tarragon sprigs and the Choron sauce with sun-dried tomatoes and parsley leaves.
17.
Finally, garnish the sour cream sauce with lemon zest and mint sprigs.
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