Chargrilled Sirloin

On the 1st of January 2008, Saint Pierre became the only restaurant in Singapore being accorded membership to the world renowned Relais & Châteaux, a collection of 500 of the world’s best restaurants and hotels. This recipe from Chef Emmanuel Stroobant utilises bain marie, ice and chargrilling to spectacular effect:

Just to share with you how I cook the John Stone which I feel has only enhanced the flavour. I dry age the sirloin for five days once opened, sear it whole to lock in the flavour, add salt, pepper and sprigs of fresh thyme and rosemary. The whole sirloin is left to cool overnight before I portion it to the desired weight usually about 200gm. From there, I vacuum seal it individual and drop in the bain marie at 62 degrees for 2 minutes and then into an ice bath. The meat is technically rare but because I had dropped it in the bath, the enzymes start to cook. Upon order, I chargrill which brings out the naturale flavour and allow to rest, thus getting a perfect medium rare on each occasion with a leaner and stronger flavoured meat.

Saint Pierre, Singapore
31 Ocean Way, Quayside Isle,
Singapore 098375
T +6564380887

Image Credit – Emmanuel Stroobant