Aussie Sirloin Steak with Lemongrass Peppercorn Sauce, Teriyaki Mushrooms, Chilli Garlic Broccoli
Aussie Sirloin Steak with Lemongrass Peppercorn Sauce, Teriyaki Mushrooms, Chilli Garlic Broccoli by Chanaka Fernando, Executive Chef at Buddha Bar
Chanaka Fernando, Executive Chef at Buddha Bar – Aussie Sirloin Steak with Lemongrass Peppercorn Sauce, Teriyaki Mushrooms, Chilli Garlic Broccoli.
Ingredients
- 220g Aussie sirloin steak
- Salt and pepper
- 2 tbsp olive oil
- Pinch of rosemary and thyme
- 120g shiitake or oyster mushroom
- 5 cloves garlic
- 15g shallots (fine chopped
- 10g spring onions (fine chopped)
- 2 tablespoons oil
- 100g chopped shallot
- 80g green peppercorn
- 1 sticks lemon grass
- 100g veal ju
- 100ml double cream
- 1 bunch broccoli 1 chilli (chopped)
Method
- Preheat the oven to 200°C.
- Rub the sirloin steak with salt and pepper and the oil.
- Heat a medium pan until very hot. Cook the sirloin steak in the pan, with one clove of crushed garlic, on all sides until browned.
- Place the sirloin steak on resting tray and rest for 2-3 minutes.
Teriyaki Mushrooms
- Heat a saucepan to medium heat. Add a little oil, mushrooms and garlic. Sweat down the mushrooms, mix and add garlic butter.
Lemongrass Green Peppercorn Sauce
- In a small/medium pan, sweat the shallots, garlic, lemon and mushrooms. Add a small amount of double cream and veal jus.
- Reduce until sauce consistency.
Chill Garlic Broccoli
- Fill a large saucepan with boiling water and salt, blanch for 2 minutes.
- Transfer into a bowl of ice-cold water.
- With a little oil in a pan, add chopped garlic, chilli and the blanched broccoli. Cook over a medium heat until the garlic begins to brown slightly.
- Plate all elements and enjoy.
