Caramelized Sirloin
created by Challenger Kumiko Kobayashi
Battle Mishima Beef
reverse-engineered by David J Rust

Ingredients:

Steps

1. In a glass bowl, toss the cubed sirloin in a half cup of cocoa powder, completely coating each cube. Reserve the excess cocoa powder for later (in addition to the second 1/2 cup called for in step 8.)

2. Slit open and scrape the insides of the vanilla beans, depositing the black seeds from within the vanilla beans in with the coated sirloin.

3. In a skillet over medium heat, cook the walnuts, tossing them as they brown. Be careful not to burn them, but smell them often to be sure. They will brown lightly. Remove from a pan and, with a sharp knife, chop the cooked walnuts into tiny pieces; about the size of a 'mince'.

4. In a pot over medium heat, place 2 cups of sugar and slowly melt it into a liquid. A copper pot is recommended.

5. On a baking sheet, place the six figs and slice in quarters almost all the way through to the bottom. Angle your knife so that the center of each fig is connected about half way down, while the sides are sliced almost to the bottoms. Sprinkle with 3 tablespoons of sugar and place in a 350 degree oven for a half hour.

6. While the figs are cooking, mix the walnuts and sirloin into the melted sugar and cook over low heat for about 10 minutes, stirring to prevent sticking and burning. The sirloin should start to look as if it has been glazed.

7. Remove the sirloin and arrange on plates for eventual serving, reserving the remaining sugar glaze in its pot.

8. Add a half cup of cocoa powder to the glaze and incorporate completely. You can also add any excess cocoa powder left over from step 1. Whisk in the butter and heavy whipping cream, being careful not to break the butter. Remove from the heat and set aside.

9. Place a fig in the middle of each plate that has sirloin on it. Drizzle with the completed sugar/cocoa powder sauce and arrange the raspberries around each plate. Serve.

Serves 6 as a small dessert/entree.