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Beef in Wulong Tea
Thick sirloin seared in butter, with a pan sauce built from browned butter, water and roasted wulong leaves. The tea adds a toasty, floral depth, a modern nod to the old habit of deglazing with tea.
- YieldServes 4
- Hands-on35 min
- Total1 h 5 min
- Difficulty
Ingredients
Beef
- 2sirloin pieces, about 300 g (10 oz) each
- to tastesalt and pepper
- 2 tbspextra virgin olive oil, 30 ml
- 4 tbspbutter, 60 ml, for searing
Tea pan sauce
- 3 tbspbutter, 45 ml, for the sauce
- 1 cupwater, 250 ml
- 2 tbspwulong tea leaves (such as Shui Xian, Mi Lan Xiang or Qi Lan Xiang), 30 ml
To serve
- to tastevegetable pureeoptional
- to tasteseasonal onions, cooked as you likeoptional
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