"Bringing Home The Beef"

Argentine Rib Eye sirloin steak with stuffed clams

Argentine Rib Eye sirloin steak with stuffed clams

Ingredients (4 Servings)

Sirloin

• 1kg Argentine sirloin steak
• Salt and pepper

Clams

• 12 fresh clams
• Olive oil
• ½ litre dry white wine

Garnish

• 1 white cauliflower
• 1 litre of milk
• 1 big Romaneso cauliflower
• Olive oil
• Pistachio nuts and peanuts
• 12 big Claudia plums
• 1 spoonful of ground ginger
• Breadcrumbs

Method

Cook the clams in a hot frying pan with olive oil and white wine for 3 minutes. When dry open remove the mollusc and keep the shell. Let them cool. Strain the stock and keep.

Separate the white cauliflower into branches and cook them in milk until tender. Season and mix. Do not let to cool.

The Romaneso cauliflower appears naturally in spiked branches. Sprinkle them with olive oil and a little salt and fry them slightly in a hot wok.

Grate the raw purple cauliflower, add oil chopped herbs, salt and pepper and, if you wish, pistachio nuts and peanuts.

The Claudia plums must be halved and placed on a big baking sheet. Add generous amounts of butter and cook on a low heat for 40 minutes until they are cooked but still keep they shape. Keep them hot. Roast the beef in 180ºC oven until cooked to taste. Remove and set to rest. Stuff the clam shell with: half a Claudia plum, chopped; and the ginger. Mix everything with a few spoonfuls of cauliflower puree. Once the clams are stuffed, sprinkle breadcrumbs over them and grill them.

Put the beef back into the oven for a few minutes to restore its original temperature. Cut into fillets and place them on a plate. Place two stuffed clam shells on the beef, and on each side a purple cauliflower couscous quenelle, 4 Claudia plums, a spoonful of cauliflower puree and slices of Romanesco cauliflower. Pour the clam stock into a pan; add butter, boil and mix. Season to taste and pour the sauce over the stuffed clam shells.

Dish Prepared By Chef:


April 12, 2008