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Sirloin is a tasty and easy to present recipe which goes very well with a béarnaise sauce.
Price for a pure Angus sirloin for 6-8: £45.90 (2.240kg at £20.50/kg) coming from Allens Butchers of Mount Street (117 Mount Street, Mayfair, London W1). Enough for 6-7 persons.
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| Sirloin on bone |
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| Meat at room temperature |
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| Cook for in 220ºC oven for 1h10-1h15 |
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| Wrap in foil and reserve (out of the oven) |
Cook the meat and reserve. The meat should rest for at least 30-45 minutes but it can be more. In other terms you can finish the cooking before your guests arrive.
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| Ingredients for the sauce |
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| cut the butter and wait until close to room temperature |
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| Four yolks |
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| Dilute and mix with two table spoons of shallots reduced in vinegar (prepared in advance cf. note) |
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| Warm up the mixture over low heat. The temperature of the bottom of the pan should just feel warm if you touch it with your fingers. Be careful of not overheating. This should remain a liquid and not become scrambled eggs |
The mixture is ready when a spoon would leave a trace at the bottom.
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| Add the butter bit by bit on slow heat. If overheating slightly (mixture becoming "grainy"), take off the heat and add an ice cube. Mix quickly and continue the process |
Note: preparation of the shallots reduction. Chop peeled shallots, add red wine vinegar and tarragon. Reduce strongly. Let cool. You can prepare the reduction in advance and keep it in a glass jar in the fridge for months.
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| Presentation |
Carve the sirloin in thin slices, put on a plate, add vegetables of your choice and sauce with the béarnaise. Serve right away.
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