Ingredients:
1 sirloin steak
Salt and pepper
½ cup red wine
10g butter, cubed
2 Tbs thickened cream
Brioche and Comté Gratin
½ brown onion, sliced
1 cup milk
2 eggs
2 sprigs of thyme
Salt and pepper
50g comté, cut into small cubes
½ small brioche loaf, sliced
Dijon mustard to serve
Method:
1. Preheat the oven to 220°C.
2. Season sirloin steak with salt and pepper. In a hot oiled pan, cook sirloin for 2 minutes each side, transfer pan to the oven to cook for a further 5 minutes or until cooked to your liking. Remove the steak from the pan and allow to rest.
3. Deglaze the pan from the oven with red wine; simmer for 1 minute on a low heat before stirring butter and cream through.
4. For the brioche and comté gratin, sweat onion in a saucepan. Reduce pan to a low heat before adding milk, eggs, thyme, seasoning and comté. Whisk to combine thoroughly.
5. Fan brioche in a small baking dish and pour custard mix over. Bake gratin for 10 minutes or until golden.
6. Remove gratin from the baking dish and place on the serving plate. Slice sirloin steak, assemble over gratin, top with red wine sauce and serve Dijon mustard on the side.
