Spiced Sirloin with Tomato and Pepper sauce, Pickled Celeriac and Almond Butter.

Here we have a tasty main course with really good accompaniments. If you serve this on its own, you can of course serve it with some nice potatoes to ensure nobody goes hungry. You can of course grill the meat if you prefer, this time of year the grill is always hot! If you can’t get hold of Feuille de Brick, you can replace it with filo pastry. The recipe is suitable for about 10 guests.


  • 1,5 kg Sirloin
  • 50 g Butter
  • 1 Garlic
  • 1 sprig of thyme

Portion the sirloin into 500g pieces. Fry in oil until the meat is nicely colored. Add the butter, garlic and thyme. Baste the meat with the butter.
Cook to 54°C core temperature.

Tomato and pepper sauce

  • 2 banana shallots
  • 4 Cloves of garlic
  • 3 sprigs of thyme
  • 15 g Black pepper
  • 50 g Cognac
  • 300 g Red wine
  • 300 g veal stock
  • 300 g Chicken stock
  • 2 plum tomatoes
  • 15 g Ramson capers
  • 50 g Butter

Fry the banana shallots, garlic, thyme and black pepper until caramelized. Add the cognac and set alight. Add the red wine and reduce by half. Add the veal and chicken stock and reduce by half. Grate the plum tomato into the sauce. Continue to simmer for about 10 – 15 minutes. Strain the broth into a saucepan. Add the ramson capers and butter. Season with salt and vinegar.

Pickled celeriac

  • 1,5 kg Celeriac
  • Spruce pickling liquid

Peel and slice the celeriac according to instructions. Punch out the celeriac. Save the leftovers for the puree. Place the celeriac in a vacuum bag with the spruce pickling liquid. Bake on steam at 80°C for 3 minutes.

Celeriac puree

  • The remains of the celeriac
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 3 cloves of garlic
  • 80 g rapeseed oil

Cook the celeriac, thyme and rosemary in water until soft. Blend the garlic and rapeseed oil until smooth. Drain the celeriac and blend it smoothly with the garlic oil. Season to taste with salt.

Almond and truffle butter

  • 150 g butter
  • 50 g almonds
  • 50 g Parmesan cheese
  • 12 g truffle oil
  • 10 g Salt
  • 50 g Parsley oil
    (20 g parsley, 20 g spinach, 50 g rapeseed oil)

Finely chop the almonds and grate the Parmesan cheese. Mix all the ingredients in a mixing bowl. Pipe into a cookie ring on a silpat mat.
Cool down and share.

Feuille de brick

  • 2 sheets Feuille de brick
  • 50 g Browned butter
  • 50 g maple syrup

Brown the butter and add the maple syrup. Place a sheet of Feuille de brick on a wooden cutting board. Brush with butter and syrup.
Add another sheet and brush again. Punch out rounds and place between two silpat mats and a baking tray on top for weight. Bake at 175°C for about 14 minutes.

Spiced butter

  • 75 g Butter
  • 4 sprigs of thyme
  • 3 Cloves of garlic
  • 1 tbsp Aleppo pepper
  • 1 pc Burning coal piece

In a saucepan, melt butter and add thyme, garlic cloves and Aleppo pepper. Add a burning piece of coal.

Haricot verts and leeks

  • 30 g sherry vinegar
  • 50 ml rapeseed oil
  • 50 g butter
  • 200 g leeks
  • 300 g Haricot verts

Slice the leeks and place in a vacuum bag with the butter, rapeseed oil and sherry vinegar. Bake at 80°C for about 25 minutes on the steam program.
Char the green beans with a gas burner. Toss the beans with the leek vinaigrette just before serving!


  • Nasturtium