Sirloin of Franconian Angus beef with gremolata, broccoli cream and tomato gnocchi
- About 1.2 kg roast beef (Franconian Angus)
- 200 g flat-leaf parsley
- 1 organic lemon
- 4 garlic cloves
- 50 ml virgin olive oil (Jordan)
- 600g broccoli florets
- 100 ml cream 30%
- 2 sprigs thyme
- 200 g jacket potatoes
- 100 g tomato purée
- 50 g dried tomatoes
- 2 egg yolk
- 100 g pastry flour(coarsely ground flour)
- 100 g durum wheat semolina, salt, pepper, nutmeg, butter grease
For the tomato gnocchi
Press the jacket potatoes through a potato press. Add the tomato purée, the finely diced dried tomatoes, the finely diced thyme, salt and nutmeg and the egg yolk.
With the durum wheat semolina and 100 g pastry flour knead to a smooth dough. Shape into small balls (about 1.5 cm diameter) and turn with the thumb or a fork. Then boil in salted water and sear in the butter grease before serving.
For the gremolata
Wash the flat-leaf parsley, make sure it fully drips dry, then pluck the leaves and cut them finely. Thinly peel the lemon with a peeler and cut into small cubes. Then also cut the garlic into small cubes and blend it all together with the olive oil. Season with a little salt.
For the broccoli cream
Arrange separately 5 small florets per person. Blanch the remaining broccoli in salted water then rinse in iced water. Finely purée the broccoli with the cream in a blender and add to a pan. Season to taste with salt, sugar and nutmeg and heat up shortly before serving. Blanch the small florets separately.
For the beef steaks
Pare the meat and portion into equal sized steaks. Season with salt, place directly in a hot frying pan with a little greased butter and fry quickly on both sides. Let it rest in the oven at a temperature of 90°C to a core temperature of 46°C. Now switch off the oven and open the doors, and let it stand a few more minutes with the residual heat.
Now serve in a decorative manner.
Enjoy your meal