Beef Sirloin, Celeriac, Braised Kale and BC Blueberry Jus
Chef Vish Mayeker has been cooking with BC Blueberry’s and we’re sharing this particular recipe for Beef Sirloin with Braised Kale and BC Blueberry Jus. Follow Chef Mayeker on Instagram for more recipes and techniques.
Ingredients
BC Blueberries
Beef Sirloin
Au Jus
Cipollini Onions
Morel Mushrooms
Black Kale
Celeriac
Milk
Butter
Olive Oil
Celery
Garlic
Salt
Pepper
Port Vinegar
Sugar
Micro Greens
For Braised Kale
In a large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 45 seconds. Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
For Celeriac Puree
Wash and brush off excess dirt from the celery root. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into half inch dice.
Heat the olive oil in a saucepan over low heat. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Using a Blender or Vitamix, puree until no lumps are present, approximately 1 to 1.5 minute. Add the cream and butter and continue to puree for another minute. Check for seasoning and keep warm until needed.
For Beef Sirloin
Temper the sirloin at room temperature for at least 15 minutes before cooking. Heat a cast iron pan on high heat (use a regular thick bottom pan if cast iron is not available) until almost at smoking point. Season the beef generously with salt pepper on all sides. Add a touch of olive oil in the pan and place the sirloin in the pan. Cook each side for 3 minutes depending on the size of the sirloin. Flip the sirloin only once and sear the sides for about 1 minute. When on the last minute of the searing process, add 10gms of butter, a spring of thyme and a couple cloves of garlic. Let the butter melt and become frothy. Using a spoon baste the beef with the butter for a good 30 seconds. Remove from the pan and let rest for 5 minutes. Slice right before serving and top with finishing salt.
For Blueberry Jus
Add 150gms of Beef Jus (Ask Chef Vish for Beef Jus Recipe) in a sauce pot. Simmer on medium heat for 15-20 minutes. Add fresh or frozen blueberries, 3gms of honey and check for seasoning. Reduce by 3/4th amount. Strain and serve warm.
VAISHNAV (VISH) MAYEKAR
Private Chef & Head Chef | FED
Vaishnav (Vish) Mayekar is a Chef from Mumbai, India that specializes in a modern take on Indo- Canadian West-Coast culinary style; creating dishes that showcase his deep roots and passion for both home countries – India and Canada.
Today, he’s bringing all of his learnings to fruition as the Executive Chef at FED Meal Club, a one-of-a-kind Dietitian and Nutritionist-curated ready-to-eat meal club in Canada. He is also the Executive Chef and Culinary Program Director for The American Pavilion at the Cannes Film Festival in France, where he delights the pallets of the worlds film and entertainment industry during the biggest annual film event.
