The first instalment of Fire in the Kitchen where our Josh as teamed up with legendry cool dude and chef Matblak.
There’s something undeniably majestic about a bone-in sirloin—its marbled richness, and promise of a meal that feels like a celebration. Paired with earthy braised cavolo nero and a velvety Marsala mushroom cream sauce, Whether you’re hosting a dinner party or savoring a quiet night in, this dish is a love letter to bold, unapologetic flavour.
Ingredients
(Serves 4–6)
For the Sirloin
2.5 kg (5.5 lb) bone-in sirloin
2 sprigs fresh thyme, leaves stripped
1 tbsp coarse sea salt
1 tbsp cracked black pepper
For the Marsala Mushroom Sauce
300 ml (1¼ cups) Marsala wine
500 ml (2 cups) beef stock
100 g (3.5 oz) trompette mushrooms (black trumpets), cleaned
1 banana shallot, finely chopped
1 garlic clove, thinly sliced
2 tbsp double cream
1 tbsp butter
For the Braised Cavolo Nero
1 kg (2.2 lb) cavolo nero (Tuscan kale), stalks removed
1 tbsp olive oil
2 tbsp chives, finely chopped (for garnish)
Method
1. Prepare the Sirloin: Sear, Roast, Rest
Rub the sirloin with salt, pepper, and thyme leaves, pressing the spices into the meat.
Sear to perfection: Heat a cast-iron skillet or grill to smoking hot. Sear the sirloin for 3–4 minutes per side until a caramelized crust forms.
Roast gently: Transfer to a 190°C (375°F) oven. Roast until the internal temperature reaches 50°C (122°F) for medium-rare (~25–30 minutes). Rest under foil for 15 minutes—patience here ensures juicy meat.
2. Braise the Cavolo Nero
Wilt the greens: In a large pan, heat olive oil over medium. Add cavolo nero in batches, tossing until wilted (5–6 minutes). Season lightly with salt. Keep warm.
3. Make the Marsala Mushroom Sauce:
Sauté aromatics: Melt butter in the same skillet used for the beef. Add shallots and garlic, cooking until translucent (2 minutes).
Toast the mushrooms: Add trompettes, sautéing until tender and fragrant (3–4 minutes).
Deglaze with Marsala: Pour in the wine, scraping up the browned bits (the fond) from the pan. Let simmer until reduced by half.
Build the sauce: Stir in beef stock and reduce again by a third. Finish with double cream, simmering until the sauce coats the back of a spoon.
4. Assemble: A Plate Worth Savouring
Slice and sauce: Carve the sirloin into thick chunks. Toss gently in the Marsala sauce to warm through.
Plate with purpose: Layer braised cavolo nero on a platter, top with sauced sirloin, and drizzle extra sauce generously.
Garnish: Sprinkle with chives for a fresh, oniony finish.
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