Monday, September 15, 2014

Beef Sirloin with Cranberry Sauce and Potato Purée - Elegant Dinner

Tender beef sirloin served with a rich and velvety cranberry sauce is a beautiful option for a deliciously romantic dinner

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.

Tender beef sirloin served with a rich and velvety cranberry sauce is a beautiful option for a deliciously romantic dinner.

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.

Tender beef sirloin served with a rich and velvety cranberry sauce is a beautiful option for a deliciously romantic dinner.

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.  

Tender beef sirloin served with a rich and velvety cranberry sauce is a beautiful option for a deliciously romantic dinner

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!

Tender beef sirloin served with a rich and velvety cranberry sauce is a beautiful option for a deliciously romantic dinner.

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
  • salt 
  • pepper
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
  • salt
  • pepper 
  • fresh chives, for garnish
Directions:
  1. For the beef sirloin preparation, in a small bowl combine the garlic, basil, rosemary, thyme. Brush each side of steak with olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. Boil the hydrated cranberries for 3 minutes and transfer them to a blender. Blend for 1 minute until smooth. 
  6. Strain the cranberries thru a fine sieve. 
  7. Add the butter to the cranberry sauce and stir until melted.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
Enjoy!

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.

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