Serves for 2
Ingredients for the Grilled Sirloin: 2 x 220 g sirloin steaks, Olive oil, Salt and pepper, 50 g wild rocket
Ingredients for the Tomato Salsa: 80 g cooked peas, 80 g cherry tomatoes, 5 g chopped parsley, 10 ml olive oil, squeeze of lemon juice, ½ red onion chopped
Ingredients for the Black Pepper Jus: ½ red onion chopped, 4 button mushrooms chopped, Canola oil, 250 ml beef stock, 250 ml cream, crushed black pepper, 60 ml red wine
First step is to quarter the tomatoes and to mix those afterwards with all named Ingredients of the tomato salsa. Season with salt and pepper. Wash the wild rocket and put it aside. Next in line is the preparation of the black pepper jus. Chop the onion and the mushrooms into small pieces and roast them gently until they have a nice brown color. Add the red wine and bring to the boil. Then you first add the beef stock and the black pepper. After doing just that you add cream and reduce the fluid by half. The sauce shall be blended with a hand-held blender. Add salt and pepper to taste. If you wish, you can add some more.
Now you are ready to season the steak with salt, pepper and olive oil. Roast it gently until your favored degree of doneness and let it rest for two minutes. Cut the steaks into slices and place them on a bed of rocket. Top with the green pea and tomato salsa and drizzle the black pepper jus on the plate.
Our Wine Recommendation
Fruity aromas with lavender and rosemary describe the Steenberg Merlot 2016. The perfect fit with its elegant tannin structure for our steak-recipe. Or how about the Steenberg Catharina 2015? The cuvée dominated by Merlot matured for 19 months in oak and impresses with its complex character. The spicy components are a wonderful addition to the Black Pepper Jus.