Devon ruby red sirloin and cheek, turnips, croutons

Alyn Williams

Alyn Williams

18th September 2013
Alyn Williams

Devon ruby red sirloin and cheek, turnips, croutons

Devon ruby red sirloin and cheek, turnips, croutonsFrom Richard McLellan, sous chef, Alyn Williams at The Westbury, Mayfair


  • Sirloin
  • Cheek
  • Trim the beef cheeks of excess fat and sinew.
  • Marinade for 48hrs:
  • Red wine (to cover)
  • 2 Carrots (halved)
  • 2 Celery
  • 2 Onions (quatered)
  • Bayleaf and thyme
  • Black peppercorns
  • Beef sauce
  • 1kg beef trim
  • 1 celery sticks
  • 1 carrot
  • 1 shallot
  • 1 onion
  • 300ml red wine
  • 200ml Madeira
  • 50ml sherry vinegar
  • 1.5l brown chicken stock
  • 500ml demi glace
  • Turnip
  • Carrots
  • Onions
  • Croutons


Roast in a pan until medium rare
After marinating the cheeks, drain off and reserve red wine. Season and colour the cheeks and vegetables and return to an ovenproof dish. Reduce the wine by half and add to the dish, covering with 1l demi glace and 1l chicken stock and lid.
Cook at 72°C, 70% steam, fan 3 for approximately 12 hours.
Once cooked, drain. Reduce the braising liquor to a sauce like consistency and use to glaze the cheeks before serving.
Beef sauce
In beef dripping, colour the beef and drain. Using the same fat, colour the vegetables along with bay leaf and thyme. Return the beef to the pan. Add vinegar and reduce all the way. Follow with red wine and Madeira and reduce almost all the way. Add the stock and bring to the boil. Put on a lower heat and cook out for approximately an hour, skimming regularly until it’s reached a sauce like consistency. Pass through a fine sieve.
Cook baby turnips in a butter emulsion. Once chilled, slice in half and colour on one side.
Thinly slice sand carrots and cook in a carrot juice and butter emulsion.
Cook grelot onions sous vide in butter and herbs. Once chilled, slice in half and colour on one side.
Dice croutons from sliced, white bread. Crisp and colour in beef dripping. Add to beef sauce just before serving.

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