Spring Sirloin

45 min
0 People
45 min
INGREDIENTS for 0 people
  • 2 lb sirloin steak
  • ham
  • lard
  • 1 cup Marsala wine
  • 1 half cup Brandy
  • 1 carrot
  • ½ stalk celery
  • ½ leaf of bay leaves
  • salt and pepper
  • onion
  • celery
  • parsley
  • 5 oz butter
  • broth
  • 5 oz green beans
  • ⅝ lb potatoes

Using a larding-needle, lard the sirloin with the thin strips of ham and fillets of lard, alternating them at a regular distance. Tie up with fine string, put into a bowl and cover with the marinade. Leave for about an hour, turning from time to time. Put in a casserole the chopped mixture of onion, carrot, celery and parsley with 1/3 cup of butter.

Leave it to become lightly golden, and then put in the meat drained from the marinade and well dried with a clean cloth. Brown on both sides, and douse with the marinade, finely sieved. Continue cooking over moderate heat for 15 minutes or more, if necessary (but it is fine to serve it slightly rare). Drain, transfer to a plate, and keep hot.

Dilute the cooking liquid with a tablespoon of stock and skim off the fat which comes to the surface. Thicken the sauce over high heat, and then finely sieve it. Put back on the heat, bring back to the boil and finish off away from the heat with 1 Tbsp of butter.

Meanwhile, boil, drain and flavor in butter with a pinch of salt, the green beans and new potatoes. Untie the sirloin, slice it, arrange the slices on a preheated oval serving plate, surround with the vegetables and serve with the sauce.

Main courses
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