User Manual

Grass fed sirloin with
a leek and mushroom
reduction
Serves 6
Ingredients
3 tablespoons fish sauce
1 garlic clove, minced
1 teaspoon minced pickled chilli
1 tablespoon olive oil
6 x 220 grams grass fed Black Angus sirloin steaks
Reduction
100 grams butter
1 leek, finely cut into rings
2 cloves garlic, minced
4 cups (1L) beef stock
250 grams mushrooms, sliced 3mm wide
sea salt
pepper
Method
Heat BeefEater Discovery Barbecue or BUGG to medium to high
heat. Combine marinade ingredients, add sirloin and mix well. For
medium rare, cook sirloin for 3 minutes on each side. Remove
and allow to rest for 5 minutes before serving.
To make reduction, place large saucepan over medium heat.
Add butter, leek and garlic to pan and cook slowly until
leeks start to caramelize. Add beef stock and reduce by half.
Meanwhile, cook mushrooms over chargrill at high heat.
Once cooked, add mushrooms to sauce and serve with steak.
Serving suggestion, serve with mash potato and garnished with
slice green beans.
Recipe by Mark Jensen (Red Lantern, Salmon and Bear)
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