Sirloin steak.

- BBC Food - Recipes - Sirloin steak tartare, lingonberries, chanterelles and flatbread:
Method
For the flatbread, heat the milk, honey and butter to 37C (body temperature).
Dissolve yeast in the liquid.
Add the flour and salt and knead to form a dough.
Cover and leave to prove for about an hour or until it has doubled in size.
To cook the flatbread, roll out pieces of the dough to make thin flatbreads, about ½cm/¼in thick.
Cook them under the grill for a couple of minutes each side.
Or cook in a hot dry pan for a minute or so on each side.
When cooked through brush with allspice butter, set aside and cover to keep warm.

For the pickled chanterelles, heat the oil in a frying pan and gently cook the chanterelles until soft.
In a saucepan add the remaining ingredients and 5 tablespoons water and bring to the boil.
Add chanterelles to the saucepan and simmer for 2 minutes.
Remove from the heat and leave to cool.
Sieve out the chanterelles and set aside.

For the lingonberries, combine the berries and sugar in a bowl and set aside at room temperature to dissolve the sugar.

For the allspice butter, in a medium pan cook half of the butter over medium heat until the butter browns and smells nutty.
Add the remaining butter and ingredients and mix to combine.
Set aside at room temperature.

For the beef tartare, combine the steak with the oil, shallot, mustard and salt.
Heat a small frying pan and add the steak mix and cook for a minute.

To serve, place the mushrooms and berries in separate serving bowls on a serving board and place the pan of steak on the board and the flatbreads.
Top the steak with the parsley and horseradish.

- Harissa-marinated beef sirloin with preserved lemon sauce I Ottolenghi recipes:
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Swedish meatballs with cream sauce.

- Niklas Ekstedt’s kitchen: ‘Traditional cooking is important, and it’s disappearing’ | Kitchen encounters | Life and style | The Guardian:

- Food from the Fire: The Scandinavian flavours of open-fire cooking - Niklas Ekstedt - Google Books:

- BBC Food - Recipes - Swedish meatballs with cream sauce:
Ingredients
For the cream sauce
2 tbsp oil
1 onion, chopped
1 anchovy fillet, chopped
200ml/7fl oz reduced veal stock (or chicken stock)
200ml/7fl oz double cream
1 tsp cornflour
salt and freshly ground black pepper
For the meatballs
½ onion, finely chopped
150ml/5fl oz double cream
100ml/3½fl oz milk
1 tbsp salt
1 tsp ground allspice
100g/3½oz fresh breadcrumbs
250g/9oz beef mince
250g/9oz pork mince
4 tbsp vegetable oil, for frying, plus extra for greasing
75g/2½oz unsalted butter
For the salad
¼ white cabbage, shaved thinly on a mandoline
1 head fennel, shaved thinly on a mandoline
salt
2 apples, shaved thinly on a mandoline
2 tbsp olive oil
3 tbsp soured cream
salt and pepper
1 tbsp white wine vinegar
To serve
500g/1lb 2oz new potatoes, cooked
Method
For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes.

Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve.

Preheat the oven to 220C/200C Fan/Gas 6.

For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray.

Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm.

For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper.

To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan).

To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too.

- BBC Food - Recipes - Whole roasted celeriac with hazelnuts, sourdough croutons and greens:

- BBC Food - Recipes - Sirloin steak tartare, lingonberries, chanterelles and flatbread:
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How to Cook Sirloin Steak to Perfection.

- How to Cook Sirloin Steak to Perfection - Great British Chefs: "sirloin steak"

There are a few key points:
- the type of pan used, when to season, and perhaps most importantly, how long you cook it for being just a few factors.
The fat used to cook it in and the resting time also play a part in the end result.
- to make sure it comes to room temperature before it goes anywhere near the pan.
Removing from the fridge at least an hour before cooking means that the meat will cook much more evenly, resulting in a better finish.
- An optimum thickness for a steak is between 3cm and 4cm, any thinner than this proves tricky not to overcook.
- salting steaks.
Some say to do it 10 minutes before cooking, some say to season during cooking, and some even say 40 minutes before.
...simply season liberally with flaky sea salt.
- You want to get the pan very hot before the steak goes in, so much so that oil is almost smoking, and never cook more than two steaks in the pan at one time, as overcrowding the pan will result in a loss of heat.
- In terms of oil, it is best to use a flavourless oil with a high smoking point such as groundnut or vegetable oil.
the richness with butter, do so after you've flipped the steaks, and baste the steak with the gorgeous foaming butter as it cooks.
Try adding herbs such as rosemary or thyme and garlic when you add the butter for an extra flavour dimension.
- The length of time you cook your steak - a 3-4cm thick steak cooked from room temperature will take a minute or so on each side with a few minutes in the oven to warm through the middle – the most important thing is to get a good sear on the exterior without overcooking the inside.
- when cooking sirloin steak is the importance of resting time.
Resting for around 5 minutes ensures juicy steaks with no blood spilled on the plate.

Ingredients
vegetable oil, or groundnut oil
1 knob of butter
1/4 bunch of thyme
3 garlic cloves, bashed but unpeeled
flaky sea salt
black pepper
- Before you begin, remove the steaks from the fridge and allow to come to room temperature (for at least 1 hour)
- Preheat the oven to 180°C/gas mark 4
- Place a heavy-based frying pan or griddle pan over a high heat and add a good dash of oil.
Season the steaks liberally with flaky sea salt
- When the oil is hot, add the steaks and cook for 2 and a half minutes, or until beautifully golden on the underside
- Turn the steaks over and add a knob of butter, some thyme and a few garlic cloves.
Baste the steak with the butter and once golden on the underside, place in the oven for 2–3 minutes
- Remove the steaks from the pan and allow to rest in a warm place for 5 minutes before serving.
Season and serve
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