Sirloin and Leeks


  • 2 tablespoons butter
  • 2 large leeks, sliced into 5mm pieces and cleaned
  • ¼ cup white wine
  • ½ cup chicken stock
  • ¼ cup cream
  • 30g blue cheese
  • 30g chopped walnuts
  • 4 Sirloin Steaks


  1. Set EGG for direct cooking at 232°C.
  2. Add leeks to melted butter and cook, stirring, until they soften and start to brown slightly.
  3. Add white wine and chicken stock. Bring to a boil, reduce heat and cook until stock is reduced by about half (about 10 minutes).
  4. While sauce reduces, grill sirloin steaks to desired degree of doneness. When finished, remove from EGG and keep warm. Let rest 5 minutes before slicing.
  5. When stock is reduced, add cream. Decrease temperature of EGG to 177°C and let sauce thicken. Add blue cheese, stirring until cheese melts into leeks and sauce.
  6. To serve, slice steak into pieces, spoon sauce over all and garnish with chopped walnuts.

Serves 4


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