This elegant, yet minimal Italian appetizer highlights beef's naturally rich depth of flavor. We used local, Montana-raised Wickens Ranch sirloin. Contrasted against the sweetness of candied carrots and the bright tang of pickled turnips, it's a next-level dish.
Chef Alexander Hrabovsky
8-10
Italian
Appetizer
This elegant, yet minimal Italian appetizer highlights beef's naturally rich depth of flavor. We used local, Montana-raised Wickens Ranch sirloin. Contrasted against the sweetness of candied carrots and the bright tang of pickled turnips, it's a next-level dish.
2 lbs Wickens Ranch beef baseball cut sirloin
2 garlic cloves, thinly sliced
¼ cup chopped parsley
Berry Jam
Pickled Turnips
Candied Carrots
Herb-Infused Oil
Microgreens (any kind)
Smoked Salt
Zwilling Knife
Cut-Resistant Glove
Serving Platter
Marinate the sirloin for at least one day before using. Mix red wine, parsley, black peppercorns, bay leaves, yellow onion, and garlic. Place trimmed-down sirloin in marinade and let sit at least 24 hours.
While the meat marinates, prepare your garnishes (candied carrots, pickled turnips).
On the day you plan to serve, chill a large platter in the fridge, wiping clean beforehand with vinegar and water.
Before plating, remove sirloin from marinade and pat dry. Drizzle with olive oil and wrap tightly in plastic wrap, squeezing out any air pockets. Place in the freezer for at least two hours.
When you’re ready to plate, assemble your garnishes (jam, carrots, turnips, microgreens, oil). Pull out your serving platter, and pull the sirloin out of the freezer and unwrap. Slice the chilled meat as thin as you can, laying it out on the chilled platter.
To plate, drizzle just enough oil to lightly cover the beef. Arrange the carrots evenly over the beef and place the pickled turnips between and over the sliced sirloin. Sprinkle the microgreens over the vegetables. Garnish lightly with smoked salt.
