Tip of Sirloin with Pumpkin Seed Oil Marinade

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INGREDIENTS:
Serves 4
  • 500 g tip of sirloin
  • 2 shallots (unpeeled)
  • 1 carrot (halved lengthwise)
  • 1/4 celeriac
  • 1/4 leek
  • 1 tomato (halved)
  • 2 bayleaves
  • 1 tbsp peppercorns
  • 2 sprigs of thyme
  • 1 sprig of lovage
  • 200 g dried kidney beans
  • 130 ml apple balsamic vinegar
  • 120 ml hot tip of sirloin stock
  • salt
  • pepper
  • 80 ml pumpkin seed oil
  • 2 medium sized onions
  • 100 g washed and dried lamb‘s lettuce
  • 50 g freshly peeled horseradish


    DIRECTIONS:
    Scald the meat with boiling salted water before placing it in cold salted water.
    Bring to the boil.
    Simmer for approximately 30 minutes and skim regularly.
    Place the shallots in a pan and brown the cut surface before adding it, the vegetables and the seasoning to the simmering meat.
    Leave to simmer ever so gently until the meat is cooked.
    Remove the pot from the flame and leave for 15 minutes.
    Remove the meat, cover with a damp cloth and store in a warm place.
    Strain the stock, place back on the flame and reduce by half.
    Cover the kidney beans with boiling water and leave to soak overnight.
    Then cook until soft and drain.
    Cut the still warm tip of sirloin into thin slices and add to the beans.
    Prepare the marinade by mixing together the apple balsamic vinegar, stock and pumpkin seed oil and season with salt and pepper.
    Add the peeled and finely sliced onions.
    Pour the vinaigrette over the meat and beans.
    Decorate and garnish with lamb‘s lettuce and pour the last drops of vinaigrette over the lettuce.
    Finally, grate the horseradish over the entire plate and serve.

    By courtesy of Michelin star chef Johann Lafer and ZDFheute.



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