Cherry Onion Roast – Fine Dining Style
Ingredients for 2 servings:
- 2 premium beef steaks (e.g., rump steak or ribeye)
- 200g mixed wild mushrooms (king oyster mushrooms, chanterelles, or button mushrooms)
- green asparagus
- 200ml beef stock
- 100 ml cherry juice
- 1 tbsp Cherry Whisky BBQ Sauce
-
1 tsp Cherry Cherry Baby by Rock'n'Rubs - about 10 dark cherries (fresh or frozen)
- 2 large onions
- Flour
- 1–2 eggs
- Panko breadcrumbs
-
1 tbsp Hot Honey Crunch garnish - Fresh pea shoots (or cress)
- Edible flowers (e.g., pansies, nasturtiums)
Preparation
- 1
The Cherry Jus & Mushrooms
Jus: Reduce the stock and cherry juice by half in a saucepan. Stir in the cherry-whisky sauce and “Cherry Cherry Baby” rub. Add the cherries and let everything simmer over low heat until the sauce is glossy and slightly thickened.
Mushrooms / Green Asparagus: Clean the mushrooms and green asparagus, trim off the woody ends, and sauté both in a bit of butter over high heat until the asparagus is tender-crisp and the mushrooms are golden brown. Season both to taste at the end.
- 2
The crispy onion rings
For the onion rings, dip each ring first in flour, then in beaten egg, and finally in a mixture of panko and Hot Honey Crunch. Fry them in plenty of oil until golden brown and ultra crispy.
- 3
The steak
Sear the meat on both sides over high heat on the grill or in a pan (cook to your desired doneness, about 54°C for medium).
- 4
Plating
First, arrange the mushroom bed and asparagus, place the steak on top, drizzle with the cherry jus, and crown it all with a tower of panko onion rings, along with the sprouts and edible flowers.
