Serves 4
1. Season the Dry Aged Sirloin of Scotch Beef joint with salt and pepper then In a pan large enough for the joint on a medium heat sear the Dry Aged Sirloin of Scotch Beef skin side first then on all sides until golden brown
2. Return to the skin side down add the Rosemary and Thyme, cover with Aluminium foil and place in a 200°C oven for 20-25 minutes take out and rest the meat for 20 mins still covered in the foil.
Pomme mousseline
1. In a large pan put the potatoes and cover with cold water and add a good handful off salt. Bring to the boil then turn down the heat to allow the potatoes to poach gently till cooked
2. Strain off the water and allow to steam dry for 5 minutes, then push through a moulis or potato ricer .Then push through a Tamis sieve to make sure it is completely smooth then put to one side.
3. Melt the butter in a small pan then in a separate pan of boiling water blanch the picked parsley and refresh in cold water. Squeeze out any excess water from the parsley leaves and blend through the warmed butter until it has taken on all of the green colour. Pass through a sieve to remove any large pieces of parsley left in to a clean pan.
4. Add the milk, Chopped chives and potato and heat slowly, season and put to one side.
Carrots
1. Place all of the ingredients in to a pan and bring to the boil simmer for 4 minutes to cook the carrots then remove them
2. Keep the cooking liquor on the stove and reduce by half until a shiny glaze is formed then add the carrots back in to glaze.
Plating up
1. Spread some of the warmed mousseline on to the plate
2. Carve the sirloin in to 4 steak size pieces and season each with a little salt then lay across the mousseline
3. Warm the carrots back up in their glaze and arrange neatly on the plate
4. Pour some red wine jus around the plate and over the meat and garnish