Beef sirloin steak with broad beans and cauliflower mousse

4 OS
Main dish
50 minutes

Mix all garlic butter ingredients and season to taste. Place garlic butter in the middle of baking paper and roll in the paper forming a roll of 2-3 cm thickness. Put the roll into refrigerator. Mix all marinade ingredients, rub the steaks with and put the meat aside for 2-3 hours to pickle. Pickled meat fry on grill or in hot grooved pan 2-3 minutes each side. The frying time of the steaks depends on the stake thickness and individual preferences. Fry the broad beans in butter with rosemary. Season with salt and pepper. Blanch the cauliflower, drain off and blend with butter and sour cream. Season to taste with salt and pepper. Serve the steaks with vegetables, garlic butter and lamb’s lettuce.

Shopping list

Cauliflower Hortex – 1 package

Broad beans Hortex – 1 package

8 x 100 g sirloin steaks

100 g butter

100 ml sour cream 30%


lamb’s lettuce

salt, peppe


4 tablespoons rapeseed oil

2 tablespoons Dijon mustard

1 tablespoon fresh ground black pepper

salt Garlic butter:

4 tablespoons butter

2 garlic cloves

½ bunch of parsley

salt, Cayenne pepper

baking paper

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