Sirloin Steak with Idiazabal Sauce

Ingredients (makes 1 serving)

  • 50 gr Sirloin steak
  • Idiazabal cheese 20 gr
  • 2 tbsp heavy cream
  • pinch of salt
  • Pinch of nutmeg
  • 5 cherrys tomatoes
  • olive oil to confit
  • 5 Padrón peppers
  • maldon salt
  • Freshly ground black pepper
  • Balsamic vinegar reduction
  • fresh rosemary
  • paprika

In a saucepan bring the cream and add the Idiazabal cheese with a peppercorn and heat without boiling.  Blend with a hand blender and set aside. In a pan put a drop of oil and sear the Sirloin. Set aside. In a saucepan heat the olive oil to 50 degrees C and confit the cherry tomatoes with the skin until the skin starts to peel.  Set aside. In the same pot raise the temperature of olive oil and fry the padron peppers, place on paper towel to drain excess oil and salt with Maldon salt. Serve in a wide dish as in the photo, decorate with balsamic reduction and the caramelized sauce.