Black Angus Sirloin Steak with Courgette Five Ways

Chef Julien Raphanel’s recipe pairs richly flavoured Black Angus beef with courgettes prepared in a variety of textures, making it a showstopping dish for dinner with friends

INGREDIENTS

Black Angus sirloin steak
4 x 160 g Black Angus sirloin steaks
Fleur de sel
Coarsely cracked black pepper
30 g butter
2 sprigs thyme
Courgette purée
400 g green courgettes (flesh and skin)
40 g butter
Fine salt
Freshly ground black pepper

Stuffed baby courgettes
4 round baby courgettes
1 yellow courgette
1 green courgette
Olive oil
Butter
Salt

Courgette & fresh almond tartare
200 g courgette
60 g fresh raw almonds, shelled
15 ml sweet almond oil
5 ml lemon juice
Fine salt
Finely chopped oyster leaf or parsley

Marinated julienne & baby courgettes
1 courgette
30 ml white balsamic vinegar
20 ml sweet almond oil
Fine salt
Freshly ground black pepper
12 pieces baby courgette

Beef jus
400 g beef trimmings
30 g cold butter
Aromatic vegetables (carrot, onion, celery and bouquet garni)
White wine
30 ml almond oil (for pearls)
METHOD

Marinated courgette julienne

Cut the courgette into a very fine julienne using a mandoline. Mix the white balsamic vinegar, almond oil, salt and pepper. Marinate the julienne under a heat lamp. It should remain slightly crisp. Shape into rolls.

Roasted sirloin steak

Sear the sirloin on all sides in very hot clarified butter. Add a knob of butter and the thyme, and baste regularly. Transfer to a 140°C oven and cook for 8-12 minutes, depending on thickness, until the internal temperature reaches 48°C. Leave to rest for 8 minutes; the temperature will rise to 56°C before slicing.

Courgette purée

Cook the diced courgettes, covered, with the butter and a splash of water, without allowing them to colour. Blend while hot and pass through a fine sieve. Keep warm in a saucepan.

Stuffed baby courgettes

Cut off the tops of the round courgettes and hollow them out. Gently steam the courgette shells. Slice the yellow and green courgettes on a mandoline to a thickness of 1.5 mm. Alternate the slices, roll them into a tight spiral and insert into the courgette shells. Glaze with foaming butter just before serving.

Courgette & fresh almond tartare

Cut the raw courgette into a regular 3 mm brunoise. Shell the fresh almonds and split them into two or three pieces. Season the courgette brunoise with almond oil, lemon juice, salt and finely chopped oyster leaf. Fold in the almond pieces at the last moment, taking care not to crush them.

Beef jus

Make a jus using the beef trimmings, aromatic vegetables and white wine. Whisk in the cold butter to finish. Fill a pipette with almond oil to create the pearls.

Baby courgettes

Prepare the baby courgettes, blanch them very briefly, then coat them with almond oil to give them a glossy finish.

Plating

Arrange the slices of sirloin along the left-hand side of the plate. Arrange the different courgette preparations harmoniously on the right. Spoon over the beef jus and finish with drops of sweet almond oil.

Recipe courtesy of Chef Julien Raphanel, who leads the kitchens at five-star La Caserne Chanzy hotel and its restaurant, La Grande Georgette, in Reims.