19-01-2004, 10:13 PM
Sirloin Strindberg
Ingredients:
300g mature sirloin steak
50ml Clarified butter
1 Tbs Hot English mustard
30g finely diced shallots
100ml good beef jus
50ml Red wine
Salt and pepper for seasoning
Flour
Method:
Season the steak on both sides. Presentation side to be smeared with the mustard. Dip into the finely diced shallots, and then into the flour, creating a “crustÂâ€.
Heat the clarified butter till hot. Seal the presentation side first, turn and reduce the heat. Cook until required. Remove from the pan and reserve to one side. Add the red wine, brown jus and reduce till required consistency.
When plating, carve the steak and serve it “fannedÂâ€, on a bed of creamed potato. Nappe the sauce over and serve immediately.
Ingredients:
300g mature sirloin steak
50ml Clarified butter
1 Tbs Hot English mustard
30g finely diced shallots
100ml good beef jus
50ml Red wine
Salt and pepper for seasoning
Flour
Method:
Season the steak on both sides. Presentation side to be smeared with the mustard. Dip into the finely diced shallots, and then into the flour, creating a “crustÂâ€.
Heat the clarified butter till hot. Seal the presentation side first, turn and reduce the heat. Cook until required. Remove from the pan and reserve to one side. Add the red wine, brown jus and reduce till required consistency.
When plating, carve the steak and serve it “fannedÂâ€, on a bed of creamed potato. Nappe the sauce over and serve immediately.