Sirloin steak with gorgonzola butter and prune chutney
- 4 prime rib
- 1 tablespoon olive oil
- Coarse sea salt
- 1 teaspoon olive oil for the chutney
- 1 shallot for the chutney
- 1 clove garlic for the chutney
- 2 clove for the chutney
- 0.5 cinnamon stick for the chutney
Take the sirloin steak 30 minutes before preparing it from the refrigerator.
Preheat the oven to 100ºC and put 4 plates in it. Place the meat on the work surface and pat dry with kitchen paper. Brush the meat on both sides lightly with olive oil and sprinkle with sea salt and pepper.
Heat a grill pan and place 2 entrecotes with the fat edge against the side of the pan. Grill for about 1.5 minutes on both sides. Switch off the oven.
Place the grilled meat on a plate and cover with foil until the other two entrecotes are baked. Put the dish in the oven for another 3-4 minutes to let the meat rest.
Cut the gorgonzola butter into 8 equal slices. Cut the sirloin slices into 4 pieces and put them on the hot plates. Put a slice of butter on it and spoon a spoonful of chutney next to it.
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