Main dishes, Recipes
Sirloin in Salt – A Quick and Tasty Recipe with Jerusalem Artichoke
Apr
Sirloin in Salt; let’s explore a simple and delicious recipe that highlights a curious tuber: the Jerusalem artichoke. This ingredient is not only flavorful but also offers numerous health benefits, such as regulating blood sugar, being gluten-free, and reducing cholesterol, making it perfect for everyone, especially diabetics and those with celiac disease.
Ingredients
- 1 kg of beef sirloin
- 500 g of Jerusalem artichoke
- 60 g of grated Parmesan cheese
- 1 lemon
- 20 g of butter
- 2 sprigs of rosemary
- 1 bunch of thyme
- 6 sage leaves
- 1 bunch of parsley
- Oil, fine salt, and pepper
- 2 kg of coarse salt
Procedure
Start by washing the lemon and grating the zest, then squeezing out the juice. Wash the herbs, finely chop them, and set aside 4 sage leaves. Mix the chopped herbs with a pinch of salt, a grind of pepper, 2 tablespoons of oil, and the lemon zest.
In a bowl, pour the lemon juice into plenty of cold water. Peel the Jerusalem artichokes, slice them thinly, and immerse them in the acidulated water. Cook the Jerusalem artichokes in boiling salted water for 5 minutes, drain them, and layer them in 4 small pudding molds (about 7 cm in diameter) lined with parchment paper.
Alternate the layers with Parmesan cheese and chopped sage leaves, then cover with small pieces of butter. Evenly coat the beef sirloin with the herb and zest mixture, place it in a baking dish on a 1 cm thick layer of coarse salt, and cover with the remaining salt.
Bake the sirloin and Jerusalem artichokes for 30 minutes at 180°C (356°F). Let the meat rest for 5 minutes, then remove it from the salt and allow it to cool slightly. Serve it sliced with the Jerusalem artichoke millefeuille.
Pairing
This dish, inspired by English roast beef, pairs beautifully with beer. If you prefer wine, I recommend a Pinot Noir, whose elegance in tannins and fruity notes perfectly complements the meat.
I can’t wait to hear how your preparation turned out and whether you chose beer or wine to accompany this dish
Elisa
