Sirloin Steak – Christmas Food
Title: Sirloin steak
Cook Time: 45 minutes
Level: Easy
Serving: 6
The Sirloin steak is juicy, young, coveted in “Hauteur cuisine” and the homely hearth, veal can be prepared in myriad ways: grilled, steamed, in rolls, scallops or the classic steak. The imagination is free when it comes to conceiving the richest and most varied dishes.
Ingredients:
- 1kg beef fillet on a piece
- 500 g mushrooms
- 1 cup evaporated milk (ideal)
- 100 g butter
- salt and pepper
- 2 small onions
- 3 tablespoons vinegar
- 1 tablespoon flour
- 1 shot of cognac
- The juice of 1 lemon
- 2 tablespoons olive oil
- nutmeg
Directions:
Clean the mushrooms and onions. Cut them into slices and fry together in a pan until the liquid is almost absorbed. Then go through the blender.
Prepare a bechamel with the rest of the butter, flour and evaporated milk.
Add salt, pepper and nutmeg, and mix with the mushrooms puree, add salt and pepper to the steak and brown in a skillet with oil.
Flambe with brandy, lower the whip and cook for 25 minutes. Remove the meat, cut into slices and place in a bowl.
Add the vinegar to the cooking meat juice , let it reduce and add mushroom puree. Heat for a few minutes, pour over meat and serve.
Personal Suggestion: Serve this delicious meat with fried potatoes, rice with almonds and a cesar salad.
