Sirloin

sirloin steak with herb breadcrumbs
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Sirloin

Procedure
600 g sirloin of beef joint
Some salt
Some pepper
Clarified butter for searing
Some fleur de sel

Herb breadcrumbs

Procedure
2 shallots, chopped
1 clove of garlic, chopped
Clarified butter for sweating
50 g butter
5 tbsp breadcrumbs
1 chilli pepper
5 sprigs of rosemary, chopped
5 sprigs of thyme, chopped
½ tsp salt

Sirloin

Procedure
Salt the meat generously. Heat clarified butter in a frying pan. Sear the meat on all sides and season with pepper. Put on a wire shelf in the middle shelf position. Line a baking tray with baking paper and put in the bottom shelf position. Insert the food probe into the thickest part of the meat and connect it to the cooking space.
Using the soft roasting seared mode, cook at a food probe temperature of 58 °C for 3 hours.

Herb breadcrumbs

Procedure
Sweat the shallots and garlic in a little clarified butter in a small pan over a medium heat until soft. Add the rest of the ingredients and cook until golden brown. Remove the chilli pepper.

Serving

Procedure
Carve the meat. Sprinkle some fleur de sel on the cut surfaces and spread herb breadcrumbs over the top.

Cooking steps

Procedure
Soft roasting, to food temperature 58°C (max 3 Hrs)
  • Baking tray
  • Wire shelf
  • Food probe
Shopping list
Quantity Ingredient
5 tbsp breadcrumbs
Some fleur de sel
5 sprigs of thyme
Clarified butter for searing
Clarified butter for sweating
600 g sirloin of beef joint
1 chilli pepper
5 sprigs of rosemary
Some salt
½ tsp salt
Some pepper
2 shallots
1 clove of garlic
50 g butter

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