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Ingredients
Sirloin with Nut Topping and Tomato
- Ingredients
- 750 grams Sirloin steak
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 day-old White roll
- 4 parsley
- 2 oregano
- 1 rosemary
- 1 lemon
- 2 garlic cloves
- 100 grams butter (softened)
- 1 egg yolk
- 100 grams Cherry tomatoes
- rosemary (for garnish)
Preheat the oven to 160°C (approximately 325°F) upper and lower heat.
Rinse the meat, pat dry and season with salt and pepper. Brown in hot oil on all sides. Transfer to a broiler pan and bake in the oven for 30-45 minutes (depending on the thickness of the meat).
Soak the stale bread in water. Rinse the herbs and shake dry. Remove the leaves from the stems and branches and finely chop. Rinse the lemon with hot water and grate half of the lemon into thin strips. Peel the garlic, squeeze through a press and mix with the herbs. Squeeze the bread, tear into small pieces and mix with the herbs, the egg yolk and the softened butter. Season with salt, pepper and a dash of lemon juice and spread over the beef about 5 minutes before the end of cooking. Rinse, halve and cut the tomatoes into wedges and serve with the steaks, sprinkled with freshly ground pepper and garnished with rosemary.