Pine Smoked Sirloin Beef Recipe

Cooking Instructions

1. 1

   Prepare the Aubergine Puree

   Preheat your oven to 200°C (400°F). Slice the aubergines in half lengthwise, brush with olive oil, and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for about 25-30 minutes, until soft and charred.

2. 2

   Blend the Puree

   Once roasted, scoop the flesh of the aubergines into a blender. Add garlic, a tablespoon of olive oil, and a pinch of salt and pepper. Blend until smooth and creamy, then set aside.

3. 3

   Prepare the Wild Mushrooms

   In a skillet over medium heat, add the remaining tablespoon of olive oil. Add the wild mushrooms, season with salt and pepper, and sauté for about 5-7 minutes until they are golden and tender. Stir in fresh thyme and remove from heat.

4. 4

   Prepare the Sirloin Beef

   Soak the pine wood chips in water for at least 30 minutes. Preheat a grill or smoker to medium-high heat. Season the sirloin with salt and black pepper on both sides.

5. 5

   Smoke the Beef

   Place the soaked pine wood chips on the grill or in the smoker. Add the sirloin beef and cook for about 10-12 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes.

6. 6

   Serve

   Slice the smoked sirloin beef. On a plate, spread a generous amount of aubergine puree, top with sautéed wild mushrooms, and place the beef slices over the mushrooms. Enjoy!