Sirloin strip with crispy bacon
Clean the meat, trim and score the fat. Cook in the oven to the desired degree. Leave aside.
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.
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.
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.