Aussie Sirloin de Paris

Method

1. For the beurre de Paris, mix the garlic, 200g of the butter and finely chopped chives together well.
2. Roll and place in fridge to set.
3. Boil potato, parsnip and sweet potato until tender then pass through ricer. Mix in 50g of butter and season. Keep warm ready to plate.
4. For the peppercorn sauce, bring stock to the boil and reduce by half.
5. Then, in a small pan, crack and pan fry a small handful of peppercorns briefly to deepen flavour.
6. Add the peppercorns and crème fraiche to the stock, simmer for 5 minutes and transfer to sauce pots.
7. Set an induction grill to 220°C. Season and sear both sides of the steak until browned and griddle marks appear. Leave to rest.
8. Retrieve the beurre de Paris from the fridge and slice into coins an inch thick. Place one on each steak and transfer to oven tray.
9. Place steaks in oven at 200°C, use oven probe set at 52°C for perfect medium rare (around 4-5 minutes).
10. Place sugar belle tomatoes on the vine into the oven with olive oil and chopped thyme. Roast at 200 for 5 minutes. Serve four each.
11. Steam broccoli for 5 minutes.
12. Plate up.