This dish from Martin Kaujiter, head chef at the Michelin-starred Cliff House Hotel, is sure to impress your guests.
"This is all about the method of preparing the beef, as we sear the meat on hot sea salt. It is important to use a coarse sea salt. Try this at home – it creates a great flavour"- Martin Kaujiter
- 180-200g striploin
- Sprig of thyme
- Clove of garlic
- Coarse sea salt
- 4 pearl onions
- 10 white onions
- 4 leaves of gelatine
- 2 teaspoons oil
- Take a frying pan and fill it up with coarse sea salt. Sprinkle water over it until the salt gets wet and slushy. Place on high heat and you will see that the salt will ‘melt’ into a hot even surface.
- When the ‘salt stone’ is smoking hot, place the striploin on top of the hot sea salt. Sear the meat 6 for two minutes each side and set aside on a small plate to let the meat rest.
Heat a clean pan. Place the meat in it and add the butter and the thyme and garlic. You will see that the meat will start to brown directly and the
butter will foam over the meat.
Cook until your level of desired doneness, and serve immediately.
Before finishing the meat, ensure you have the sauce and garnish ready. For the jus, peel the onions and cut in quarters. Place in a suitable pot and just cover with water. Cling fillm the top of the pot. Bring to a very so boil and let it simmer for 6/7 hours.
Strain the onion water, squeeze and press the onions until no liquid is left. Add 4 leaves of gelatine and oil to the liquid and start reducing it until it becomes a jus. Season to taste.
For the garnish, peel the pearl onions and blanche in salted water for two minutes. Cool off and slice in half. Blowtorch the halves until blackened and then flake the onions loose until you have individual shells.
To plate, serve the beef with the jus and pearl onions, some lovage and some potatoes of your choice.
Tip: Have patience – you won’t see the beef cooking on the salt stone, but it is! It should instantly colour in the butter baste.
Check out Martijn's other recipes below: