Beef Sirloin with Vegetables
Ingredients
- For the roast
- 1 thick Sirloin steak
- 1 small onion
- 1 carrot
- 1 stalk Celery
- 1 bottle Pinot Noir (0,75 liter)
- 1 bay leaf
- black peppercorns
- salt
- 40 grams clarified butter
- 50 grams cold butter
- For the vegetables
- 1 shallot (finely chopped)
- 40 grams butter
- 1 tsp sugar
- 300 grams Frozen pea
- ¼ l Vegetable broth
- salt
- peppers
- 1 Lettuce (cut into narrow strips)
Preparation steps
For the roast, cut meat free of tendons and trim fat. Peel onion, carrot and celery. Finely dice. Pour wine in a bowl, add diced vegetables, crumbled bay leaf, peppercorns and 1 teaspoon salt. Add meat and marinate for 24 hours in the refrigerator, turning meat occasionally.
Remove meat from marinade, pat dry and secure with kitchen twine. Sear roast on all sides in hot butter in a pan. Pour marinade through a sieve and add to pan with meat. Bring to a boil and cover. Simmer for 45 minutes over low heat. Once soft, remove meat, discard kitchen twine and let rest for 10 minutes. For the vegetables, saute shallots in butter. Sprinkle with sugar and lightly caramelize. Add peas and broth and season with salt and pepper. Simmer for 5 minutes. Add lettuce strips and cold butter, cut into small pieces. Remove from heat. Place roast on a warm serving platter and slice. Serve with sauce as desired.
