TERIYAKI-GLAZED SIRLOIN

For the teriyaki glaze

500ml beef stock

1 star anise

1 tsp Sichuan peppercorns

4 tbsp dark brown sugar

5 tbsp mirin

5 tbsp sake

5 tbsp dark soy sauce

500g sirloin, in one piece

2 tbsp vegetable oil

1 tsp sea salt

2 spring onions, very thinly sliced

4 tsp sesame seeds l Preheat the oven to 200°C. Pour the stock into a pan and add the star anise and Sichuan peppercorns. Bring to the boil and leave to simmer for 20–30 minutes, until the liquid has reduced considerably. You should end up with about 50–100ml concentrated beef stock. Strain and discard the spices. l Mix the stock with the remaining glaze ingredients and bring to the boil. Allow to simmer for 10 minutes and then remove from the heat. l Place a griddle or frying pan over a high heat until it is smoking hot. Meanwhile rub the sirloin with the vegetable oil and season with sea salt. When the pan is really hot, place the beef, fat side down, in the pan and leave for 2–3 minutes. Turn and sear for 2 minutes on all other sides. l Place the beef in a roasting tin and cook in the oven for 12–15 minutes, then remove and allow to rest. After 15 minutes, add the resting juices to the teriyaki glaze. l Slice the beef into thin slices, arrange on a plate and pour over the teriyaki glaze. Scatter over the sliced spring onions and sesame seeds and serve.

DHRUV BAKER was the winner of MasterChef 2010. See Dhruv in the La Española Chefs Theatre on Sunday 4th at 1pm & 5pm

SPICE: Layers of Flavour

by Dhruv Baker, published by Weidenfeld & Nicolson, £25