Roasted Sirloin, Confit Brussels Sprouts, Bone Marrow Custard
By Chef Akhtar Nawab opening Allen and Delancey – New York, NY
Adapted by

Yield: 4 Servings


  • 24 ounces beef sirloin
  • Salt and pepper
  • ¼ pound butter
  • 4 sprigs thyme

    Bone Marrow Custard:
  • 1 cup cream
  • 4 pieces center cut beef bones to yield 2 ounces marrow
  • 2 yolks
  • 1 whole egg
  • Salt and pepper
  • ½ cup cream

    Brussels Sprouts:
  • 2 cups Brussels sprouts
  • Duck fat

  • Parsley
  • Olive oil
  • Sea salt

For the Sirloin:
Season the beef with salt and pepper. Roast the sirloin in butter and herbs until medium rare, approximately twenty minutes. Rest in a warm place.

For the Bone Marrow Custard:
Mix the cream, marrow, and eggs until combined. Add salt and pepper to taste.
Pour into plastic ramekins and steam for 22 minutes at 129°F. Let cool and unmold.

For the Brussels:
Clean Brussels sprouts until leaves are tight to sprout and trim stems. In a medium sauce pan, coated with melted duck fat, simmer very lightly until sprouts are tender, about ten minutes.

To Assemble and Serve:
Fry the parsley in olive oil and set aside. Arrange the beef on top of the Brussels sprouts and serve the custard to the side. Garnish with some of the fried herbs and sea salt.

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   Published: September 2006