A delicious recipe from Brenda Carroll's appearance in Heat 4 of MasterChef 2014.
Ingredients
For the Beef:
- 2 x 200 g good quality sirloin steaks minimum 2cm thick
- 1 tsp smoked paprika
- 1/2 teaspoon hot chilli powder
- sea salt
- freshly ground black pepper
- for the mayonnaise
- 1/2 tablespoon finely grated horseradish
- 1 egg yolk
- 1/8 teaspoon of salt
- 1/8 teaspoon dijon mustard
- 1 tsp white wine vinegar
- 110 ml sunflower oil
- 1/2 teaspoon lime juice.
For the sweet potatoes:
- 2 large sweet potatoes
- sunflower oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- sea salt
- freshly ground black pepper
For the salsa verde:
- small bunch fresh coriander
- small bunch fresh mint
- 1 clove garlic, crushed
- 1 fresh red chilli
- 2 spring onions
- 1 tomato
- juice of a lime
For the peanut sauce:
- 50 g unsalted peanuts
- 25 g sesame seeds
- 1 chipotle chilli in adobo
- 1/2 teaspoon dried oregano
- 1 tsp fresh thyme leaves
- 1/2 teaspoon cumin seeds
- 1 clove garlic
- 50 ml extra virgin olive oil
- 10 ml tequila
- juice of 1 lime
- 1 fresh green chilli
- sea salt
- freshly ground black pepper
For garnish:
- 2 baby radishes
- 1 sweet potato
- micro coriander
- 1 lime
Method
For the Sweet Potatoes:
- Preheat the oven and baking tray to 200 degrees C.
- Peel the sweet potatoes, slice into 2cm slices and cut into 2cm X 2cm cubes using a square metal cutter.
- Toss in the oil and spices
- Roast in the oven for about 1/2 hour.
For the peanut sauce:
- Add the nuts and sesame seeds to a dry frying pan for a few minutes until lightly browned. Add the oregano, cumin seeds, thyme, chipotle chilli and garlic and cook for another minute or so.
- Put the dry ingredients into a liquidiser with the olive oil, tequila, lime juice, fresh chilli, salt and pepper, and enough water to make a paste (about 80 - 100ml).
For the Salsa Verde:
- Finely chop all the ingredients and combine in bowl.
- For the Horseradish Mayonnaise:
- Put the egg yolks into the bowl of a blender with the mustard, salt, vinegar and lime juice.
- Turn the blender to its lowest setting and dribble in the oil very slowly.
- Stir in the grated horseradish.
For the steak:
- Heat a frying pan to a high heat.
- Season the steak with the spices, salt and pepper.
- Add to steak to the pan and sear for about 2 minutes on each side.
- Remove and allow to rest for a few minutes before serving.
For the garnish:
- Heat oil in a saucepan to approx 170 degrees
- Finely slice shards of the sweet potato with a speed peeler (or mandolin) – place into the saucepan of hot oil until the edges curl up. Remove with a slotted spoon and place onto a sheet of kitchen paper. Season with sea salt.
- Finely slice the radish on a mandolin.
To plate up:
- Place some of the peanut sauce in the centre of the plate
- Place the sweet potato cubes and spoons of the salsa verde around the outside of the plate.
- Slice the rested steak and place on top of the peanut sauce and top with the sweet potato crisps.
- Dot some horseradish mayonnaise around the plate with the squeezy bottle.
- Garnish with the finely sliced baby radish and micro coriander. Serve with a lime wedge.