Age Chalmar sirloin, Jerusalem artichoke and braised lentils


Recipe by Head Chef Kyle Burn of the Jordan Restaurant with Chef George Jardine


Soft herb crust:

500g butter
Bread crumbs
15g Dijon mustard
2 garlic cloves
100g parmesan
100g parsley
50g basil
20g sage
20g thyme

Confit Jerusalem artichokes:

500g butter
4 garlic cloves
200g thyme

Jerusalem artichoke Gnocchi:

900g Artichoke mash
300g cake flour
2 egg yolks

Braised Lentils:

500g lentils
2 carrots large
2 onions large
2 leeks
4 sticks of celery
4 garlic cloves
200 ml jus
100ml cream
20g chopped parsley


Melt butter add thyme garlic and let it infuse, cut Jerusalem artichokes in half length ways and add it to the confit liquid and confit for 20 min on a medium heat, do not let it boil. Remove from the butter and deep fry until crispy.

Soak brown lentils over night, remove water and add it to a pot of water covering the lentils. Add 1 carrot, half onion, 1 leek and 1 celery stick and cook until soft, remove water and jus and cream, season to taste and add fresh herbs.

Roast Jerusalem artichokes for gnocchi in oven until soft, blend in food processor add flour, egg yolks, mix well and add mixture into a piping bag. Flour a cutting board and squeeze mixture out resembling long pieces of rope, roll mixture until round and cut in 3 cm pieces, roll gnocchi into boiling water and remove once gnocchi’s have floated to the top, place into ice water and remove once chilled,

Melt butter in sauce a sauce pan add to blender with all herb crust ingredients, blend until smooth and place mix between to baking sheets and spread until even and flat, allow to set in refrigerator.

Clean and Portion sirloin into 200g steaks, sear steak with butter, garlic and rosemary and place into oven and 180 C 1 min a side, remove from oven and let rest for 10 min.

Once crust has set, portion into rectangles the size of steak. Place on top of steak and grill for 2 min until crust has melted

Slice sirloin, place on top of braised lentils and garnish with gnocchi and fried artichoke.

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