Sirloin Steaks with Hot Honey Butter and Jerusalem Artichoke Mash

Booths Sirloin Steaks with Hot Honey Butter and Jerusalem Artichoke Mash
  • 4 servings
  • 15 minutes to prepare
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Ingredients

  • 4 sirloin steaks, approximately 200g each
  • A drizzle olive oil
  • 500g Jerusalem artichokes
  • 1tbsp salted butter
  • 25g parmesan, grated
  • 1tbsp flat leaf parsley, chopped
  • Pinch of nutmeg
  • 50g salted butter, softened
  • 2tbsp honey
  • 1/4 tsp chilli flakes
  • 1/4 tsp tabasco sauce
  • 200g cavolo nero, sliced

Instructions

Method:

  1. Drizzle the steaks with a little olive oil, season with salt and pepper and set to one side.
  2. Cut the Jerusalem artichokes into even-sized chunks, then place in a saucepan, cover with water and bring to the boil. Boil for 10 minutes or until tender. Drain the water and place a lid on the pan to allow the Jerusalem artichokes to steam with the residual pan heat for 5 minutes.
  3. Add the butter, parmesan, flat leaf parsley and nutmeg to the pan. Mash and set to one side to keep warm.
  4. Place the butter, honey, chilli flakes and tabasco sauce into a bowl and mix well to combine. Spoon the butter into a square of baking paper, wrap the baking paper around the butter to form a sausage, twist the ends and place in the fridge to chill.
  5. Heat a griddle pan over a medium-high heat and cook the steaks for 2-3 minutes on each side for medium rare, set to one side to rest.
  6. Bring a pan of water to the boil, add in the cavolo nero and boil for 8 minutes then drain and set to one side.
  7. Slice the prepared hot honey butter into disks and place a disk of the butter onto each steak. Serve the steaks with a dollop of Jerusalem artichoke mash and a side of cavolo nero. Add a little extra hot honey butter to the cavolo nero and enjoy!

Chef’s Tip:

When Jerusalem artichokes are not in season swap for parsnips.

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