Roast sirloin of beef, calves’ liver with shallots, pickled beetroot and roasted garlic cream

Preparation method

1. For the pickled beetroot and shallots, place the red wine vinegar and sugar into a bowl and stir until the sugar has dissolved.

2. Add the baby shallots and micro beetroot to the red wine vinegar and sugar mixture. Set aside to pickle for at least 1½ hours and up to 3 hours.

3. Meanwhile, for the beef, score the fat of the sirloin steak slice using a sharp knife and season with salt and freshly ground black pepper.

4. With the fat-side of the sirloin steak facing upwards, slice the steak into four 5cm x 5cm/2in x 2in cubes. Cover and chill in the fridge until needed.

5. For the beetroot purée, place the beetroot cubes and red onions into a pan, add the beef stock and thyme, and bring the mixture to the boil. Reduce the heat and simmer for 35-40 minutes, or until the beetroot is soft.

6. Drain the beetroot mixture and transfer to a food processor. Add the butter, then blend the mixture to a smooth purée. Season, to taste, with salt and freshly ground black pepper.

7. Set the beetroot purée aside in a pan so that it’s ready to reheat just before serving.

8. For the roasted garlic cream, preheat the oven to 100C/225F/Gas ¼.

9. Toss the garlic bulb and shallot in olive oil and place in a small roasting dish. Roast for half an hour, then set aside to cool.

10. When the garlic bulb is cool enough to handle, remove the garlic cloves from their skins and place into a saucepan. Add the roasted shallot and the milk and cream and allow to infuse over a low heat for 15 minutes.

11. Transfer the garlic cream mixture to a food processor and blend until smooth, then strain the mixture through a fine sieve.

12. Return the strained garlic cream to the pan so that it’s ready to reheat just before serving.

13. To cook the beef, increase the oven temperature to 120C/250F/Gas½.

14. Heat a dry, ovenproof frying pan over very high heat. When the pan is hot, add the sirloin steak cubes, fat-side down first, and sear, turning regularly, until the cubes are browned evenly on all sides.

15. Transfer the pan to the oven and roast the meat for 15-20 minutes (for medium), or until cooked to your liking. Set aside to rest on a warm plate for at least 15-20 minutes.

16. Meanwhile, for the liver, sprinkle the flour onto a plate and dredge the liver in the flour until evenly coated.

17. Heat the butter and half of the olive oil in a frying pan over a medium to high heat. Fry the liver for 20 seconds on each side, or until just browned on both sides. Remove the liver from the pan and set aside on a warm plate to rest for 5 minutes.

18. Wipe the pan using a piece of kitchen paper, add the remaining splash of oil, then fry the bacon until crisp.

19. For the shallot rings, heat the oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep-fat fryer to 160C.

20. Sprinkle the powdered beef jerky and cornflour onto a plate and mix until combined. Dredge the shallot rings in the mixture, then gently lower them into the hot oil and fry until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

21. To serve, gently heat through the beetroot purée and garlic cream. Slice the beef cubes into 4 slices. Spoon a circle of beetroot purée into the centre of each of four serving plates. Top this with the sliced sirloin steak.

22. Chop the liver and bacon into evenly sized rectangles and arrange some of the pieces around the edge of each plate. Top with the shallot rings. Drizzle over the garlic cream, then finish the plate with the pickled beetroot and shallots. Garnish with the garlic chives, if using.

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4