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Grilled Sirloin Baby spinach, bean salsa, whole grain mustard sauce

grilled Sirloin

Grilled Sirloin Baby spinach, bean salsa, whole grain mustard sauce
Bean Salsa
80g fine beans top and tailed
50g edamame beans (out the pod)
50g cherry tomatoes quartered
Olive oil
Balsamic vinegar
Blanch the fine beans in a pot of salty water until al dente, refresh in iced water.  Cut the beans into 1cm slices.
Combine the fine beans, edamame beans and tomatoes in a bowl season with salt and pepper. Drizzle with olive oil and balsamic vinegar and set aside until serving
Whole grain mustard sauce
50g Flour
50g Butter
400ml Milk
15ml Whole grain mustard
5ml English mustard
2ml cayenne pepper
30ml dry white wine
On a medium heat combine the flour, paprika and butter and cook for 2 minutes.  Gradually add the milk whisking continuously.  Once all the milk has been added bring to the boil, add the mustard and white wine.  Cook for a further 2minutes on a medium heat, season to taste.
300g Sirloin
Salt and pepper
Olive oil
Season the Sirloin with salt pepper and olive.
Pre-heat a griddle pan.  On a high heat grill the sirloin on both sides for 2 minutes or until medium rare.  Remove from the heat and allow to rest for 1-2minutes before serving.
50g English spinach
5g butter
Salt and pepper
On a medium heat wilt the spinach in a pan with a nob of butter, season
To Assemble
Place the wilted spinach in the center of the plate.  Slice the Sirloin in half and place at an angle on top of the spinach, Drizzle with mustard sauce and top with Bean salsa

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