Roasted Sirloin, Confit Brussels Sprou..

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Provided by Akhtar Nawab, EU, New York

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 45 mins
Ready in:

Serves:

Ingredients

Sirloin:
24 ounce beef sirloin
Salt and pepper
1/4 pound butter
4 sprig thyme
Bone Marrow Custard:
1 cup cream
4 ounce pieces center cut beef bones to yield 2 marrow
2 yolks
1 whole egg
Salt and pepper
1/2 cup cream
Brussels Sprouts:
2 cup Brussels sprouts
Duck fat
Garnish:
Parsley
Olive oil
Sea salt

Cooking Instructions

For the Sirloin:

Season the beef with salt and pepper. Roast the sirloin in butter and herbs until medium rare, approximately twenty minutes. Rest in a warm place.

For the Bone Marrow Custard:

Mix the cream, marrow, and eggs until combined. Add salt and pepper to taste.

Pour into plastic ramekins and steam for 22 minutes at 129F. Let cool and unmold.

For the Brussels:

Clean Brussels sprouts until leaves are tight to sprout and trim stems. In a medium sauce pan, coated with melted duck fat, simmer very lightly until sprouts are tender, about ten minutes.

To Assemble and Serve:

Fry the parsley in olive oil and set aside. Arrange the beef on top of the Brussels sprouts and serve the custard to the side. Garnish with some of the fried herbs and sea salt.