Limousin sirloin with a pine nut crumb

Limousin sirloin with a pine nut crumb

Total: 1 hr 17 min. | Active: 45 min.
Nutritional value / person: 693 kcal
, Fat: 43 g
, Carbohydrate: 26 g
, Protein: 47 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g waxy potatoes
1 tbsp olive oil with basil (e.g. Fine Food)
¼ tsp salt
1 aubergine, pricked with a fork

Aubergine and miso puree

1 tsp miso paste (e.g. Fine Food)
½ onion, roughly chopped
2 tbsp olive oil with basil (e.g. Fine Food)
1 tbsp water


1 tbsp soy sauce (e.g. Fine Food Marushima Shoyu)
1 tbsp olive oil with basil (e.g. Fine Food)
2 beef entrecôtes (e.g. Fine Food Limousin Sirloin steak), each approx. 300 g
½ tsp salt (e.g. Fine Food Murray River Salt Flakes)
a little pepper (e.g. Fine Food Jamaica Piment)
clarified butter for frying
40 g pine nuts, toasted, finely chopped
25 g grated Parmesan
2 tbsp breadcrumbs
2 tbsp olive oil with basil (e.g. Fine Food)

To serve

125 g Mozzarellas di bufala (buffalo mozzarella) (e.g. Fine Food), cut into chunks
2 sprigs basil, leaves torn off
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How it's done

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Use a melon baller to scoop out little balls from the potatoes, mix with the potato leftovers, oil and salt, transfer to a tray lined with baking paper. Place the aubergine alongside the other vegetables.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven. Turn the oven temperature up to 250°C.

Aubergine and miso puree

Halve the aubergines lengthwise, scrape the aubergine flesh out of the skins using a spoon, puree with the miso paste, onion, oil, water and leftover potato until smooth. Cover the puree and potato balls, keep warm.


Combine the soy sauce and oil, brush the meat with the mixture, season. Heat the clarified butter in a frying pan. Fry the meat for approx. 1 min. on each side, remove, wrap in foil, leave to rest for approx. 10 mins. Mix the pine nuts, cheese, breadcrumbs and oil. Cut the fatty layer off the meat, place the meat on the baking tray, scatter the pine nut crumb over the top, press down gently.

To gratinate

Approx. 3 mins. on the top shelf of the oven. Cut the meat in half diagonally

To serve

Plate up the aubergine and miso puree. Set the meat on top, garnish with the potato balls, mozzarella and basil.

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