Recipe: Sirloin of salt-aged beef, king oyster mushroom, potato terrine and snail sauce

Recipe for sirloin of Peter Hannan salt-aged beef, king oyster mushroom, potato terrine and snail sauce from Mark Poynton's It's Just Food

Serves 10-12

Potato terrine

• 10 large Maris Piper potatoes
• 200g butter, melted

Thinly slice the peeled potatoes and season with a little salt. Mix with the melted butter, then layer up the potatoes in a mould lined with cling film. When the layers are finished, cling film tightly all around the mould and vacuum pac. Cook on steam at 100°C for 40 minutes. When cooked, chill with a heavy weight on top for at least 12 hours. When cold, slice into 10-12 portions.

Beef

Trim the sirloin of all fat and sinew. Place the fat into a roasting tray and roast at 120⁰C until all the fat is rendered. Strain through a sieve and reserve. Cut the sirloin in half then each half into three. Roll each piece in cling film tightly to form a barrel shape and chill for at least 24 hours before cutting. When needed, portion into 8oz pieces and vacuum pac with a little of the roasted fat and cook at 57⁰C in a water bath for 30 minutes. Leave to rest.

• Snail sauce
• 2 shallots, finely sliced
• 1 stick of celery, finely sliced
• 50g tomato purée
• 300ml red wine vinegar
• 2l reduced brown chicken stock
• 1 bottle red wine, reduced by half
• 100g of chopped braised snails

Roast the veg in a hot pan until it is golden. Add the tomato purée and cook for two minutes. Deglaze with the red wine vinegar and reduce by three-quarters. Add the stock and simmer for 20 minutes and skim off any impurities. Pass through a fine sieve and double-lined muslin. Add the wine reduction. Bring to the boil and pass again, then add the snails.

King oyster mushroom

Trim the oyster mushrooms so they are all the same length. Cut in half and score in a criss-cross pattern for even cooking.

To serve

Colour the potato terrine and king oyster mushroom and season with a little salt. Sear the cooked sirloins on all sides and cut in half. Place the mushroom, potato and sirloin in a line on a plate, then spoon over the warm sauce.