Recipe Beef Sirloin with Apple and Garlic Chutney
Hello!
Here is the recipe to one of the delicious snacks we served at Fruit Attraction 2014, created by Chef Antonio Llobregat.
In addition to being a delicious canapé, this recipe can also be prepared as a main dish. It's so good you'll be licking the plate clean. :)
We hope you like it and tell us a thousand ways to prepare a great sirloin steak.
Method
For the chutney:
Put all the ingredients, except for the beef sirloin, into a saucepan and cook at a medium heat for around 20 minutes or until
the garlic is tender and the syrup has reduced.Remove the garlic and apple. Remove the skin from the garlic and mash along with the apple, before using the syrup to achieve the desired
thickness.Add a few drops of lemon juice and mix.
Place the hot mixture in a sealed container: fill until no air remains. Close the container and
turn it upside, with the lid at the bottom.
Leave to cool then turn so the lid is up the right way.For the beef sirloin:
Spread a little olive oil over the sirloin.Cook the sirloin in a frying pan as much as desired.
FINISHING THE DISH:
Place the cooked sirloin on a slice of toast, sprinkle with a little Maldon salt and cover
with the apple and garlic chutney.
CHEF'S TIPS:
- For this recipe, any variety of garlic can be used. It will depend on if you are looking for a
more or less intense flavour. We have used white garlic, which has a smoother flavour and
scent, and which works better with the apple in the chutney.
- You can also use 1 clove of black garlic and grate it over the top of the canapé to give it a sugary liquorice
flavour.
- If you serve the sirloin on pan de cristal ("crystal bread"), it will be a truly delicious canapé with
a great mix of textures.