Meat of the Month in March will be a 300 g Cider House Sirloin steak. Head Chef Matthew Foxon recommends serving a grilled Cider House Sirloin steak with confit garlic and a cider peppercorn sauce.
Serves 2 people
Cider peppercorn sauce ingredients:
1 x bottle of a dry cider (500ml)
2 x banana shallot
120 g green peppercorn
1lt double cream
For the confit garlic you will need a head of garlic for every person you are cooking for. Cut the tops off the garlic so all the cloves are visible, place them upside down in a roasting tray and pour about 50ml of duck fat over them (olive oil will work too). Cook on 140 degrees for 40 minutes.
Sauté off the shallot and add the peppercorns (keep 1/3 for adding later) and the cider, cook the cider down by 50% and add the cream and blend. Finally add the 1/3 peppercorns you reserved earlier to the sauce.
Why not pair your steak with a 2011 Merlot, Freemark Abbey, Napa Valley, USA. to enjoy at New Street Grill or at home when purchased from New Street Wine Shop.