GRILLED SIRLOIN STEAK SERVED WITH SHALLOTS SAUCE ACCOMPANIED WITH JACKET POTATO AND RATATOUILLE

Ingredients 

Sirloin Steak

Sirloin                                          180-200gm

Salt                                              to taste

Pepper                                         to taste

Paprika                                        to taste

Oil                                               to taste

Shallots Sauce

Demi glace                                  250ml

Shallots                                       60gm

Garlic                                          5gm

Butter                                          1tbsp

Salt                                             to taste

Pepper                                        to taste

Jacket Potato

Potato                                        1 nos

Sour Cream                               1 tbsp

Bacon                                        1 tspn    

Spring Onion                              1 tspn

Cayenne                                     to taste

Paprika                                       to taste

Oil                                              to taste

Salt                                             to taste

Pepper                                        to taste

Ratatouille 

Thyme                                        10gm

Bay leaf                                      1 nos

Onion                                         20gm

Green Capsicum                         30gm

Yellow Capsicum                       30gm

Egg plant                                    20gm

Tomato                                      20gm

Tomato paste/coulis                    100gm 

Salt                                            to taste

Pepper                                       to taste

Oil                                             1 tbsp

Cooking of Method

Sirloin Steak

1. Marinated steak with paprika, oil, salt, pepper about 30 minutes in chiller 
2. Grill over a hot grill to the desired doneness.

Shallots Sauce

1. In a small saucepan, heat 1 tbsp butter over medium heat
2. Add the chopped shallots and chopped garlic, saute until translucent 
3. Do not allow the shallot to brown.
4. Add in demi glace. Let it boil and reduce the heat, simmering for awhile.
5. Adjust the consistency by adding roux.
6. Season with salt and pepper. 

Jacket Potato

1. Heat the oven 200'c.
2. Rub a little oil and seasoning with salt. pepper, cayenne and paprika.
3. Wrap in with aluminium foil.
4. Baked about 30- 40 minute.
5. To serve, slice a cross in the center. Squeeze the base to pop the top.
6. Bacon pan fried and chopped.
7. Put sour cream, bacon and spring onion on the top as filling.  

Ratatouille 

1. In a small saucepan, heat 1 tbsp butter over medium heat
2. All the vegetables cut into dice.
3. Saute onion, thyme and bay leaf.
4. Add in tomato coulis. Let it simmer for awhile.
5. Add all the vegetables. Cook until the vege a bit soft. 
6. Seasoning with salt and pepper.