Dry Aged Sirloin Steak with Leek Crust and Port Wine Sauce

Leek crust:

1. For the Mie de Pain, chop the white of the toasted bread into small pieces. Tip: This works best if you put the bread in the freezer shortly beforehand.
2. Boil the spring onion in water (no salted water!). Then blanch in ice water, then pat dry. Then puree and pass.
3. Stir the butter until frothy. Stir in mie de pain and egg yolks. Salt and pepper. Then spread on a board generously covered with cling film, cover with film and place in the refrigerator for at least two hours.

Dry Aged Sirloin Steak:

1. Cut the meat in two and season with salt on all sides. If you like, sprinkle with a little sugar – it gives more roasted aroma. Then fry in oil with all the ingredients until golden brown on all sides. Then place in the oven preheated to 160 degrees and remove shortly before reaching the desired core temperature (3 to 4 degrees). Depending on the degree of cooking, it can take about 1 hour. Let the meat rest covered.
2. Turn the oven up to 270 degrees top heat with grill function. Remove the fat from the meat and cover with the leek crust. Then grill over in the oven on the penultimate rack for approx. 2 minutes. Then remove the meat and cut into slices.
3. Attention: 45 ° C very bloody, 50 ° C bloody, from 60 ° C pink, from 68 ° C light pink, from 72 ° C through.

Snow peas:

1. Put the snow peas in boiling water for 1 min., Blanch, drain and toss in the pan with butter.

Rosemary tomatoes:

1. Braise the vine tomatoes on all sides in clarified butter with a sprig of rosemary in a pan. Season with herb salt before serving.

Mashed sweet potatoes:

1. Peel and wash sweet potatoes, cut into large pieces and cook covered in salted water for 20 to 25 minutes. Then drain and allow to evaporate in the oven at 100 degrees for 10 minutes. Then press the potato through the press, mix in butter, salt and white pepper.

Port wine sauce:

1. For the port wine sauce, use the stewed vegetables from the Vegetable-Veal-Aspic Recipe. To do this, puree the vegetables and pass them through a sieve.
2. Heat the brown veal stock, add stewed vegetables that have been crossed out. Dissolve the potato starch in cold port wine and gradually stir into the hot liquid until it thickens slightly.