Colin Fassnidge’s beef sirloin steak, colcannon with Peppercorn Sauce by Manu
Serves 2 | Prep Time: 15mins | Cook Time: 55mins
INGREDIENTS
2 x 250gr sirloin steaks
30ml olive oil
50gr butter
3 sprigs of thyme
2 garlic clove (crushed in the skin)
4 or 6 large Desiree potatoes (unpeeled)
500 gm rock salt
1 small bunch curly kale, stalks removed, leaves coarsely chopped
3 small spring onions, thinly sliced
200 ml pouring cream, warmed
50 gm softened butter
¼ cup flat-leaf parsley, coarsely chopped (firmly packed)
For drizzling: extra-virgin olive oil
Salt & pepper
1 pouch of Peppercorn Sauce by Manu
METHOD
Preheat oven to 180C
Place potatoes on a tray lined with rock salt and bake until tender for 45mins or until cooked. Working quickly while potatoes are hot, and holding them in a tea towel, scoop flesh from skin and pass through a mouli or potato ricer into a saucepan. Add the Kale, spring onion, cream and butter and stir over low heat to warm through. Add parsley, season to taste, dress with olive oil and set aside.
To cook the steaks, season the steak on both sides with a generous amount of salt & pepper, heat the olive oil in a large frying pan over a medium to high heat. When the oil is hot place the steaks in the pan and cook on one side for 3 minutes, flip the steaks over, add the butter, thyme and garlic into the pan and when foaming, start basing the beef with the help of the spoon, cook for another 3 minutes, then remove the steaks and set aside to rest in a warm place.
Bring the Peppercorn Sauce by Manu to the boil and you are ready to serve.
