Sirlon of Welsh Beef with Vintage and Leek cheddar potato gratin

Recipe by Ryan Jones, Head chef at Principality Stadium Experience

Sccreameries085 Large

Prep Time: 30 munud | Cook Time: 1.5 awr | Ready: 2 awr | Servings:




Step by Step


Recipe Ingredients
2kg of welsh beef striploin
500g of baby leeks
500g tenderstem broccoli
500g asparagus
1kg of Maris piper potato
500ml of double cream
2 garlic cloves
300g of Dragon vintage cheddar with leeks
200g Dragon salted welsh butter
Pea cress
Recipe Directions
FOR THE BEEF
Trim all excess fat and cut the sirloin into steaks .and brown well on all sides in salted butter. Chill and then roll tightly in cling film and set in the fridge. Alternatively, roast sirloin whole cooking time will vary according to how rare you like it.
FOR THE POTATOES
Peel and thinly slice the potatoes and add to the cream, garlic and salt and pepper, bring to a boil and add to a bread tin or terrine mold, cover with foil and bake at 170 for 30-35mins, once cooked place another mold on top and press overnight (excess cream will come out of the tin so place onto a tray)
Alternatively layer the sliced potatoes into a well buttered baking dish and pour over cream and seasoning with grated cheese and bake for approx. 1 hour until cooked through and golden brown
VEGETABLES
Peel and prepare the vegetables and blanch in boiling salted water for 2-3 mins then refresh in ice cold water.
READY FOR SERVICE
The most consistent method will be sous vide, cooking the beef for 1 hour at 54’c will give you the most tender of beef, if you do not have this simply pan roasted in plenty of foaming butter for 2 ½ minutes each side and then rest for 4 mins before serving. If roasting whole, place in hot oven and roast until rare in centre.
Place the dauphinoise in the oven for 10-12 mins with grated vintage cheddar with leeks until the cheese is golden if using method a.
Warm up your baby vegetables in the dragon salted butter (additional extra – add 2 tablespoons of chicken stock and reduce with the butter, we use this in our kitchen as a vegetable emulsion, it not only gives a great shine but amazing depth of flavor.
Dress on a warmed dinner plate as you desire and finish with a rich jus garnish with pea cress and ENJOY