INGREDIENTS2 x 250g sirloin steaks
200g purple sprouting broccoli
2 large British vine tomatoes
2 banana shallots, peeled and halved
300g Jerusalem artichokes, finely chopped
50g salted butter
1 tbsp extra virgin cold pressed rapeseed oil
1 tsp finely chopped rosemary
Salt and pepper
Serve with sweet mustard sauce
Pairs well with Montgomery Vineyard's Rondo
- Preheat your oven to 200˚C and place your shallots and tomatoes on a roasting tray drizzled with a little oil, salt, pepper and rosemary. Toss your sliced artichoke in a small bowl with a little oil, salt, pepper and rosemary to coat evenly. Roast all of your vegetables for 30 mins. Turn the sliced artichokes midway when cooking.
- Season your steaks and rub with a little oil. Cook in a preheated skillet for 3-4 mins on each side to form a robust char and test for doneness with your finger. Add a good knob of butter for the last couple of minutes cooking and spoon the hot, bubbling butter over the steaks. Allow to rest for 8-10 mins then carve into even strips.
- Plate up the roasted veg with some steamed purple sprouting broccoli. This meal is superb with a bottle of red wine served at room temperature.