Argentine Beef  

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Sirloin strip with ratatouille


Sirloin strip1000gr
Rosemary 100gr
Beef stock 
Veal bones500gr
Water c/n
Creamy sweet potato purée 
Sweet potatoes 1000 gr
Sugar150 gr
Single cream 200 gr 
Butter200 gr
Onion200 gr
Garlic 15 gr
Sweet red pepper150 gr
Aubergine  150 gr
Courgettes 150 gr
Tomato 150 gr
Thyme5 gr
Rosemary 3 gr
Oregano  5 gr
Parsley  5 gr
Capers30 gr
Black olives60 gr



Score the fat and sprinkle it with the rosemary. Seal and cook to the desired degree. Leave the meat to rest before serving.

Beef stock
Chop the veal bones to 3-cm pieces. Brown in fat, add water and leave to evaporate. Add the shallots, thyme and garlic and sweat. Again add water and reduce to half its volume. Strain and beat with cold butter before serving.

Creamy sweet potato purée
Boil the sweet potatoes until tender, peel and mash into a purée. Make a dark caramel with the sugar and deglaze with the cream. Beat the butter, cream and caramel mixture into the sweet potato purée. Season and put aside.

Cut all the vegetables into regular 4-mm cubes. Sweat the onion and garlic in olive oil in a sauté pan. Add the red peppers, aubergines, courgettes and lastly the tomatoes. Flavour with the chopped herbs, olives and capers. Season.
Scoop the flesh from the courgettes and gently cook in the oven. Fill with the ratatouille and put aside.

Serve the purée and next to it the steak with the fat facing upwards. Accompany with the ratatouille garnish and the beef stock beaten with butter.