Recipe: Grilled sirloin, whisky and black pepper au jus

Green pea and tomato salsa
80g cooked peas
80g cherry tomatoes, quartered
5g chopped parsley
10ml olive oil
Squeeze of lemon juice
½ red onion, chopped

Method
1. Combine all the ingredients for the salsa, and season with salt and pepper.

Black pepper au jus
½ red onion, chopped
4 button mushrooms, chopped
Canola oil
250ml beef stock
250ml cream
3ml crushed black pepper
60ml whisky

Method
1. Sauté the onion and mushroom with a little oil until nice and brown, deglaze with the whisky and bring to the boil.

2. Add the black pepper and stock and reduce by half. Add the cream and reduce by half.

3. Blend with a stick blender and season with salt. Taste and, depending how strong you like your black pepper, add more if necessary.

Steaks
2 x 220g sirloin steaks
Olive oil
Salt and pepper
50g wild rocket

Method
1. Season the sirloins with salt, pepper and olive oil. Pre-heat your pan until nice and hot. Pan fry your steaks to desired cooking degree.

2. Allow your steak to rest for 2 minutes before slicing.

3. Slice the sirloin in half, place on a bed of rocket, top with the green pea and tomato salsa and drizzle the black pepper jus on the plate.

4. Serve with a glass of Steenberg Merlot.

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