Sirloin Steak Napoleon
| Quantity | Description |
|---|---|
| 8 oz | Top Sirloin Centre Cut AA-AAA |
| 1 | Portabella Mushroom |
| 1/2 tsp | Garlic (Chopped) |
| 1/2 tsp | Onion |
| 1 tsp | Gaylea salted butter |
| 1/2 oz | White Wine |
| to taste | Club House Black Ground Pepper |
| to taste | Windsor table salt |
| CRUST | |
| 2 tsp | Fluer Dijon Mustard - grainy |
| 1 tsp | Basil |
| 1 tsp | Thyme |
| 1 tsp | Garlic (Chopped) |
| 1 tsp | Parsley (Plain) |
| 3 oz | Bright Macedonia style feta |
| VEGETABLES | |
| 1/4 oz | Carrots (Julienned) |
| 1/4 oz | Celery (Julienned) |
| 1/4 oz | Red Onion (Julienned) |
| 1 tsp | Garlic (Chopped) |
| GARNISH | |
| 1/2 oz | Spanish Onion Jumbo |
| 1 | Sprig Rosemary |
INSTRUCTIONS
CRUST: Put all the ingredients for the crust into the blender. Mix until smooth.
MUSHROOM SAUCE:
1) Sweat the garlic and shallots in butter.
2) Add the Portabella cap and fry for 1 minute on each side.
3) Moisten with White wine, season and cook until mushroom is tender.
4) Reserve for assembly.
VEGETABLES:
Sauté all the vegetables together in garlic.
BEEF:
1) Cook the steak to the desired doneness.
2) Spread crust on top of the steak and brown on salamander.
