Monday, August 18, 2008

Beef Sirloin with Onions and Apricot Lentils

Try this original recipe from Neil McCarthy, Executive Chef of the Mount Kenya Safari Club
At the Club, this dish is served with Parmentier potatoes, diced parsnips, smoked bacon and grilled vegetable ribbons.

In the hotel, they usually cook the beef on a round metal plate on which flat bread is cooked, but a good grill pan or even the barbecue will work nicely. Hmm what a fantastic taste of beef sirloin...!

- 5 Beef sirloin steaks, about 210 g (7 oz.) each
- 150 g (5 oz.) sliced Onion
- 1 clove of garlic, minced
- 1 egg white, lightly beaten
- 285 ml (1 cup + 2 tbsp.) béchamel sauce
- 30 g (2 tbsp.) English mustard
- 60 g (2 oz.) sautéed bacon bits
- Salt, pepper, paprika

Apricot lentils
- Lentils, allow 125 ml (1/2 cup) cooked lentils per serving
- 30 g (1 oz.) dried Apricots
- 285 ml (1 cup + 2 tbsp.) veal stock or broth
- 125 ml (1/2 cup) red wine
- 125 ml (1/2 cup) orange juice, approximately
- 1 tbsp. sherry
- A pinch of chervil

1. in a skillet, sauté the onions and garlic in butter; when the onions turn translucent, add the
mustard and béchamel sauce and combine well; season and let cool;
2. add the beaten egg white and bacon;
3. season the beef with salt, pepper and paprika; place in a non-stick pan, pressing down so
that the meat sits flat;
4. spread the onion mixture over the steaks; grill over high heat for 10 minutes until the
"soufflé" is glazed;
5. cook the lentils in a pan in the broth or veal stock until they are cooked (between 30 and 60
minutes for brown lentils); flavor with a little red wine to taste;
6. poach the apricots in about 125 ml (1/2 cup) orange juice and 1 tbsp. sherry; drain, cut into
strips and mix into the lentils; sprinkle with chervil;
7. place the lentils onto a hot plate; place the sirloin on top; garnish with vegetables and serve the great beef sirloin with onions and apricot lentils are ready to serve....nice !

No comments: