From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 2 1/4 lb beef sirloin
- 2-3 tbsp all-purpose flour
- sea salt and black pepper
- 2 large carrots, peeled and halved lengthwise
- 1 rutabaga, peeled
- 1 large kohlrabi, peeled
- 2 large leeks, trimmed
- 4 tbsp olive oil
- 1 head of garlic, halved horizontally
- 2/3 cup Rosemount Diamond Label Cabernet Sauvignon
- 1 1/4 cups beef or chicken stock
- handful of thyme sprigs
- handful of rosemary sprigs
- 1 tsp black peppercorns
- 1 tsp coriander seeds
Directions
- Heat the oven to 350°F. Trim off any excess fat and sinew from the beef. Mix the flour with a generous pinch of salt and pepper on a wide plate. Roll the beef in the seasoned flour to coat, shaking or patting off any excess. Set aside.
- Cut all the vegetables into large chunks. Put a large cast-iron casserole or heavy pan over medium-high heat. Add a thin layer of olive oil and tip in the carrots, rutabaga, and a little seasoning. Cook for 4 to 5 minutes, stirring frequently, until golden brown. With a slotted spoon, transfer to a colander set over a large bowl to drain off any oil. Next, fry the kohlrabi, leeks, and garlic, with a little more oil if necessary. Add to the colander.
- Sear the beef in the hot pan, adding a little more oil if necessary, for 8 to 9 minutes until evenly browned all over. Transfer to a plate and set aside. Pour the red wine into the pan, stirring to deglaze, and let bubble until reduced by two thirds. Stir in the stock. Return the beef and any juices released to the pan.
- Spoon the vegetables around the beef and add the herbs, peppercorns, and coriander seeds. Cover with a lid and transfer to the oven. Cook for about 25 to 30 minutes for medium-rare beef. Transfer the beef to a platter, cover with foil, and let rest in a warm place for about 15 minutes.
- Just before carving, spoon the vegetables onto a serving platter and keep warm. The sauce will be quite thin; to thicken it if required, boil to reduce slightly, then pass through a fine strainer into a warm pitcher. Thinly slice the beef and add to the platter. Serve with rustic bread, a bottle of Rosemount Diamond Label Cabernet Sauvignon, and a side salad.
