Bone-In Roasted Sirloin with Salt-Baked Carrots & Black Truffle Vinaigrette

For the sirloin steak

• dash oil
• 2 x 800g / 1lb 12oz sirloin steaks on the bone
• 1 head garlic, cloves separated and peeled
• 1 bunch thyme, leaves and stalks
• 50ml / 2fl oz Madeira
• 30g / 1oz unsalted butter
• salt and freshly ground black pepper

For the black truffle vinaigrette

• 1 tbsp olive oil
• 1 tbsp truffle oil
• 2 tsp sherry vinegar
• 1 fresh black truffle, finely chopped
• 1 tbsp finely chopped chives
• reserved meat resting juices (from the steak)

For the salt-baked carrots

• 250g / 9oz rock salt
• 500g / 1lb 2oz plain flour
• 12 long multi-coloured heritage carrots, scrubbed (do not peel)

For the purée

• 5 orange carrots, peeled and chopped
• 80g / 3oz unsalted butter
• 1 stalk tarragon with leaves

Method

1. Preheat the oven to 200°C (180°C fan) / Gas 6. Heat a little oil in a hot, ovenproof pan and brown the steaks on both sides. Add the garlic and thyme to the pan, then transfer it to the oven and roast the steaks for 25–30 minutes, depending on thickness and desired doneness.

2. Remove the pan from the oven. Add the Madeira and the butter, stirring and scraping the pan to lift all the browned bits. Coat the steaks thoroughly in the glaze, then transfer them to a warm plate to rest. Remove the garlic and thyme and reserve the pan juices for the vinaigrette.

3. To make the black truffle vinaigrette, whisk together the olive oil, truffle oil and sherry vinegar in a bowl. Stir in the finely chopped truffle, chives and the reserved meat juices. Taste and season with salt and freshly ground black pepper.

4. To prepare the salt-baked carrots, combine the rock salt, plain flour and about 250ml / 9fl oz water in a food processor until a firm dough forms. Remove the dough, roll it out, then wrap each bunch of heritage carrots in the salt dough. Bake in the oven for 30 minutes. When done, remove from the oven and let them cool inside the salt crust to finish cooking gently.

5. For the purée, simmer the peeled and chopped orange carrots with the butter, tarragon and 400ml / 14fl oz water over a gentle heat until the carrots are tender. Drain if needed, then transfer to a food processor and blend to a smooth purée. Adjust seasoning to taste.

6. To serve, crack open and remove the carrots from their salt crust. Slice the rested beef thickly and divide between four plates. Serve the salt-baked carrots whole alongside the beef, spoon a little of the carrot purée on each plate and dress everything with the black truffle vinaigrette.