DOCUMENT

28 Sirloin joint with Spanish onions Serves 4 | Preparation time: 45–60 minutes Ingredients For the sirloin: 4 sirloin steaks (200 g each), ready to cook Salt Pepper For the Spanish onions: 25 g butter 500 g Spanish onions | in rings 100 g bacon, diced 1 bunch of spring onions (150 g) | chopped 50 g peppercorns, green, in brine 100 ml dry white wine Salt Pepper For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Rest the sirloin steaks at room temperature. Place the sirloin steaks on the plate in the drawer and cook. Around 20 minutes before the end of the cooking time, heat the butter in a pan, fry the Spanish onions, add the bacon, spring onions and pepper corns, deglaze with white wine, and season with salt and pepper to taste. Remove the sirloin steaks from the drawer and season with salt. Heat the clarified butter in a pan and sear the sirloin steaks on a high heat for approx. 2 minutes on each side. Finally, season with pepper. Warming drawer settings  Core temperature: 55–60 °C Duration: 45–60 minutes