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Beef sirloin, smoked praia cheese and green apple infusion

Votes

(Votes count 426)

(Rating average 3,00)

The excellent meats of Asturias give rise to classical as well as creative recipes, lending prime quality cuts, best simply grilled on the outside and juicy rare inside, and other cuts that most shine when accompanied, as is the case here.

Method

The first thing to do is to clean the sirloin and cut it into portions of around 300 grams. As the recipe calls for two transversal cuts, we need to dehydrate apple slices, with the aid of a cold meat slicer if you have one, or a steady hand if not. Baste the slices with syrup and leave them to dry in the oven for seven hours at 65º C.

The operation with the smoked cheese, Ahumado de Pría, consists in infusing it in the cream and seasoning with a pinch of salt and black pepper. Once this is done, strain and add a leaf of gelatine; if you are very sophisticated and up-to-date place in a siphon and then in the fridge.

For the green apple infusion, liquidize the apple, including the skin, until obtaining some 200 gr. of juice. Next, infuse 200 gr. of syrup down to 30%, mix the two liquids, add 0.5 gr. of agar, boil and set aside.

Caramelized walnuts may be added to the recipe. These can be bought from a shop or made at home by boiling 100 gr. of sugar in 50 gr. of water. If you have a digital kitchen thermometer, which should now be a must for any self-respecting home chef, on reaching a temperature of 114º C, add the nuts, a little butter and then just stir until they are caramelized.

Next, make the gravy to enhance the flavour of the sirloin. Caramelize an onion, a carrot and a leek in olive oil and add the previously roasted left-over from cleaning the meat. Flambé with brandy and allow to cook with half a bottle of red wine and two litres of water.

For the dish to be perfect, you will have to be quick in its presentation as it should be served immediately after searing the sirloin on the griddle.

Where to try it

That is how they do it at the restaurant As de Picas.
Beef sirloin, smoked praia cheese and green apple infusion
Ingredients
  • 1 sirloin
  • 125 gr. Ahumado de Pría cheese
  • 3 apples
  • 400 gr. cream
  • Walnuts
  • 1 leaf of gelatine
  • Agar
  • Brandy
  • 375 ml. red wine
  • Olive oil
  • Butter
  • Black pepper
  • Salt
Category Meats