Seared sirloin on a parmesan shortbread topped with stir & roasted peppers

Preheat the oven to 180°C

In an electric mixer, beat the butter and sugar together followed by the grated parmesan cheese. Combine the flour and Beef Rub and mix into the butter mixture.

Use your hands to form a ball of dough. Cover with cling film and then shape the dough into a log shape by softly rolling the dough with your hands. Refrigerate for one hour before slicing into ½ cm slices using a sharp floured knife. Transfer to a baking tray lined with parchment paper and bake in the oven for 15 minutes until golden. When they are ready they will still be slightly soft to touch, however they will crisp up when they cool on wire racks.

Cut the mature sirloin into neat “batons” 2cm in diameter. Rub with olive oil and Beef Rub and season with salt to taste. Heat up a frying pan until smoking hot and sear the sirloin on all 4 sides, keeping the heat high enough so that the meat is caramelized on the outside but still very rare on the inside. Remove from the heat and allow to rest for 5 minutes before slicing into squares.

To assemble, place the sirloin on a savoury shortbread, top with teaspoon of

Stir pesto and garnish with roasted red peppers and fresh thyme.

Makes 20 canapés