Jervois Steak House's Taupo sirloin steak with shrimp mac-and-cheese, Ceasar salad and garlic

Photo: Supplied

Takes 30 minute / Serves two

Ingredients

• Salt and pepper

• Canola oil

• Butter

• 2x 250g Sirloin steak        

• 1 Baby cos lettuce          

• 40g Ceasar dressing  

• 20g Parmesan            

• 20g Croutons              

• 100g Bechamel            

• 200g Cooked macaroni 

• 40g Parmesan            

• 60g Cheddar               

• 50g Bisque reduction  

• 100g Prawns                

• 50g Cream                 

• 50g Beef jus                

Method

1.    Get prepared
Boil a kettle and fill a small saucepan with boiling water. Ready an additional small sauce for the truffle macaroni. Grate the parmesan and cheddar. Gather a large ovenproof frying pan or skillet and preheat oven to 190 degrees. Prepare a small wire rack with a tray underneath to rest the sirloin steaks.  Remove the steaks from the refrigerator at least 30 minutes before cooking. 

2.    Sirloin steak
Heat a large frying pan and add 2 tablespoons of canola oil. Season the sirloin steaks generously with salt. Using tongs carefully place the sirloins fat side down in the pan to render for 2 minutes. Then caramelize both sides for 2 minutes each side. Cook sirloins in the oven for a further minute each side before resting on the wire rack and tray. Reserve the pan to reheat the steaks. Rest for 6 minutes.

3.    Caesar salad
Cut the baby cos in half and rinse under a tap. Dry in a salad spinner or pat dry. Snip the corner off the Caesar dressing and pipe into the baby cos in between the leaves. Season with a pinch of salt and grate half the parmesan over the top and add the croutons. Set this aside as you ready the truffle macaroni.

4.    Shrimp macaroni and beef jus
Place the unopened bags of bechamel and beef jus into the pan of simmering water. Heat the bechamel for 5 minutes before carefully opening and transferring to another small saucepan along with the bisque reduction and add the cooked macaroni, the cheddar and 40g of grated parmesan. Adjust the consistency with the cream and season to taste with salt and pepper. Let stand while you reheat the steak. Using tongs remove the beef jus and carefully open the bag and transfer to a small container to spoon over the steak.

5.    To serve
Reheat the sirloin in the reserved pan on high heat for 30 seconds each side then on a chopping board slice each sirloin into 5 pieces. Spoon the truffle macaroni on one side of the plate and place the sliced steak on top. Transfer the dressed baby cos over to the plate. Drizzle the beef jus over sirloin.