Argentine Beef  

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Sirloin strip with crispy bacon

 

Sirloin strip 1000gr
  
Artichokes
  
Artichokes1000gr
Lemon juice10gr
Butter200gr
Thyme5gr
  
Crispy bacon
  
Smoked bacon 400 gr
  
Other ingredients
  
Radish shoots 20 gr
Beetroot shoots 20 gr
Rocket sprouts20 gr
Alfalfa sprouts  20 gr
Bean sprouts 15 gr
Edible flowers  15 gr

 

 

 

Steak
Clean the meat, trim and score the fat. Cook in the oven to the desired degree. Leave aside.

Artichokes
Remove all the hard outer leaves from the artichoke hearts and cook half of them in water with salt, lemon juice and butter. Drain, process, beat in the butter and flavour with the thyme. Cut the remaining artichoke hearts into regular shapes and grill until tender.

Crispy bacon
Cut the bacon into fine slices, place on a baking tray and cook in a low oven until it is dry. Remove, drain off the excess fat and process into a fine powder. Put aside.

Presentation
Place a serving of artichoke purée on a plate and beside it the grilled artichokes. Cut the steak into 5-mm thick slices and arrange on the purée. Alternate the fresh vegetables shoots and bacon powder with the meat.