Grassfed Black Angus Sirloin with Paris Mash and Mushroom Sauce
Ingredients (10 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 2.8 | kg | Beef, sirloin steak, Angus grass fed | AUD 0.00 * AUD 0.00 / kg |
| 20 | g | KNORR Aromat Seasoning 1kg | AUD 0.00 * AUD 0.00 / kg |
| 300 | ml | Oil, sunflower | AUD 0.00 * AUD 0.00 / l |
| 0.57 | kg | Mushrooms, button | AUD 0.00 * AUD 0.00 / kg |
| 0.6 | l | Cream 28% (demi-creme) | AUD 0.00 * AUD 0.00 / l |
| 0.5 | l | Water | AUD 0.00 * AUD 0.00 / l |
| 60 | g | KNORR Demi-Glace Sauce 2.4kg | AUD 0.00 * AUD 0.00 / kg |
| 170 | g | KNORR Instant Mashed Potato Mix 4kg | AUD 0.00 * AUD 0.00 / kg |
| 80 | g | Butter, cooking | AUD 0.00 * AUD 0.00 / kg |
| 200 | g | Garlic, roasted, crushed | AUD 0.00 * AUD 0.00 / kg |
| 200 | g | Spinach, baby leaf | AUD 0.00 * AUD 0.00 / kg |
| 200 | g | Spinach, baby leaf | AUD 0.00 * AUD 0.00 / kg |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Trim and remove excess fat and tissue off the sirloin, portion the sirlion to 280g and place on a large tray, season with the KNORR Aromat, pour over 200ml of the oil and allow to stand at room temperature for 20 mins.
2. Add the remainder of the oil to a large preheated frypan and add the sliced button mushrroms and sautee untill golden in colour, add 400mL cream and slightly reduce, add the 500ml of warm water and add the KNORR Demi-glace, bring to the boil and simmer for 5 minute, set aside for use.
3. Place the 850ml water in a large pot and bring to the boil, whisk in the KNORR Superior mash untill cooked, add 200mls of the cream, butter and roasted mashed garlic, stir in well untill the butter has melted, place aside for use.
4. Pre heat a large frypan and add a little oil and heat untill lightly smoking, add the baby spinach and cook untill wilted, place aside for use.
5. Pre heat char grill and cook steaks either side untill desired liking.
6. On a white plate, place the mashed potato, wilted spinach and sliced char grilled steak, pour over the mushroom sauce and garnish with fresh herbs.
Note - By removing your steak from the coolroom and allowing to sit at room temperature for 20 mins helps with the cooking process, so if a customer asks for a Bleu steak it wont be cold in the middle from being in the coolroom.
Be sure to always follow safe food practices and always store meat below 4°C!
