Seared Beef Sirloin with Shitake Purée and Sesame Soy Dressing



  • 400g whole sirloin of beef (fat trimmed)
  • Shitake purée
  • 2 shallots, peeled, finely sliced
  • 250g shitake mushrooms, finely sliced
  • 75g butter
  • 40ml mirin
  • 80ml soy sauce
  • 100ml thickened cream

Pickled shitake

  • 5 shitake mushrooms
  • 100ml chardonnay vinegar
  • 100ml water
  • 50g white sugar

Sesame soy vinaigrette

  • 125ml grapeseed oil
  • 125ml cabernet sauvignon vinegar
  • 200ml olive oil
  • 60ml honey
  • 50ml sesame oil
  • 50ml dark soy
  • 1 shallot
  • 1 clove garlic
  • salt and pepper


Trim all the remaining fat and sinew off the outside of the sirloin, slice with the grain into long 2cm squared sections. Rub with oil and sear in a smoking-hot dry pan until just cooked on the outside, then refrigerate.

To make purée, cook shallots down in the butter until soft. Add the shitake to the shallots and cook until starting to slightly caramelise (approx. 5 minutes). Add mirin and soy sauce and reduce to glaze. Add cream to finish then purée. Check for seasoning.

For the pickled shitake, place the vinegar, water and sugar in a pan bring to boil, cool. Quarter the shitake mushrooms and sauté, then drop into cool pickling liquid.

To make the sesame soy vinaigrette, blend all the ingredients then pass through a sieve.