Tender beef sirloin served with a rich and velvety cranberry sauce is a beautiful option for a deliciously romantic dinner. Instead of going out for a date night, stay in and cook this elegant and lovely dinner for two. What comes as a surprise is the simplicity of this recipe. For a sophisticate take on beef sirloin steak, I chose subtle hints of fresh herbs and spices to enhance the meat's natural flavors. The sweetness of the cranberry sauce complements this beef cut beautifully. Serve with a flagrant rosé wine.
Beef sirloin is an excellent option for roasting because it's tender and has a rich and unique beef flavor. For a juicy and flagrant result, I marinated the beef sirloin in a mixture of garlic, basil, rosemary and thyme. This boneless cut readily absorbs the flavor of the marinade, has a beautiful marbling and cooks quickly.
For the cranberry sauce, I used just two ingredients: dried cranberries and a little bit of butter. I soaked the fruits in water in order to hydrate them and then I boiled them for a couple of minutes. For a smooth and creamy finish, I blended the fruits and strained the composition. I add the butter and the sauce was ready. Slightly sweet and delicious.
Today, I will teach you how to prepare the perfect potato puree that is smooth, silky and lump-free. There is a trick that I saw in a culinary competition that really makes the difference. The secret is to pass the potatoes thru a fine sieve. Then add the butter, milk or cream or both. The result is just amazing. Try it!
Yield: 2 servings
Ingredients for herb-garlic beef sirloin :
- 2 beef sirloin steaks
- 2 garlic cloves, minced
- 3 basil leaves, finely chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon olive oil
Ingredient for cranberry sauce:
- 80 g dried cranberries
- 20 g butter
Ingredients for potato puree:
- 4 medium starchy potatoes, peeled and cut into cubes
- 40 g butter
- 50 ml heavy cream
- 70 ml milk
- fresh chives, for garnish
- For the beef sirloin preparation, in a small bowl combine the garlic, basil, rosemary, thyme. Brush each side of steak with olive oil.
- Sprinkle the herb mixture on both side of each steak. Place them on a platter, cover with a plastic wrap and refrigerate for 2 hours.
- Heat a medium skillet over high heat and cook the steaks for 4 minutes on each side or until the internal temperature reaches 52 °C (125 °F) for medium rare or 60 °C (145 °F) for well-done. Transfer to a plate and let them rest for 10-15 minutes. Thinly slice the steak against the grain.
- For the cranberry sauce preparation, place cranberries in a small bowl and cover with 2.5 (1-inch) water. Let them hydrate for 1/2 hour.
- Boil the hydrated cranberries for 3 minutes and transfer them to a blender. Blend for 1 minute until smooth.
- Strain the cranberries thru a fine sieve.
- Add the butter to the cranberry sauce and stir until melted.
- For the potato puree preparation, place potatoes in a medium sauce pan and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Reduce the heat and the gently boil them for 15-20 minutes or until tender.
- Drain cooked potatoes and place them in a medium bowl. Roughly break them with the back of a fork. Place a sieve over the used saucepan, transfer 3 tablespoon of potatoes and with the back of a spoon press them thru the sieve. Repeat with the rest of the potatoes.
- Place the saucepan over low heat and add the butter, milk and cream and stir until creamy and smooth. Season to taste with salt and pepper.
- On a warm plate, using a ice cream scoop, place 4 portions of potato puree. Spoon the cranberry sauce and add the sliced steak. Garnish with fresh chives.
Tips and Tricks:
- Fresh sirloin has a deep red color and a good amount of marbling of fat which helps make the steak more succulent.