How to Cook Sirloin Entrecôte Steak with Shallots & Vinaigrette

Name: How to Cook Sirloin Entrecôte Steak with Shallots & Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 x 250 g Farmison&Co Sirloin Steaks; Sea salt flakes; 2 x tsp. goose fat; 12 x small shallots peeled; 4 x cloves garlic whole; 2 x sprigs thyme leaves picked; 1 x bunch watercress; 10 ml sherry vinegar; 25 ml rapeseed oil; 1 tsp. Dijon mustard; Cracked black pepper

10 mins
medium
2

Recipe by

Jeff Baker

Ingredients

2 x 250 g Farmison&Co Sirloin Steaks
Sea salt flakes
2 x tsp. goose fat
12 x small shallots peeled
4 x cloves garlic whole
2 x sprigs thyme leaves picked
1 x bunch watercress
10 ml sherry vinegar
25 ml rapeseed oil
1 tsp. Dijon mustard
Cracked black pepper

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Introduction

Entrecôte is the premium beef cut from the ribs, used for steak. Something a little special, enjoy alongside triple cooked chips & a glass of Bordeaux.

Method

Remember to remove your steaks out of the packaging, pat dry and bring to room temperature
Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
Season the meat just prior to cooking
Massage with a little duck or goose fat, creating a very thin layer over the meat
Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed
Cook for 3 to 4 minutes each side for medium rare reaching a core temperature of 52ºc
Finish by adding a large knob of butter when frying or on the griddle to baste the meat
Leave to rest in a warm place at least 5 minutes

Shallots

Place the shallots on a square of tin foil, add 1 tsp goose fat, a pinch of sea salt, the garlic & thyme then create a sealed parcel
Place in a pre heated oven 185ºc for 45 minutes until tender
Remove & drain excess juice
Next, gently sear the shallots in a non stick pan for a few moments until rich & golden

Vinaigrette