Peppered Sirloin - Thermador PROFESSIONAL Series Recipes

PEPPERED SIRLOIN

INGREDIENTS
½
2 lb. sirloin
1 tsp. each of white, black,
Freeze-dried green and sichuan
Peppercorns
5 allspice berries
2 tsp. coarse salt
2 tbsp. clarified butter
1 tbsp. wholegrain mustard
6 tbsp. butter, ice-cold
Pepper, freshly ground
Take the meat out of the refrigerator one hour before cooking.
Coarsely pound the peppercorns and allspice in a mortar. Rinse the meat and pat
dry. Rub the salt and pepper mixture into the meat. Sear the meat in clarified butter
in a skillet on medium heat for about 10 minutes, turning frequently. Remove the
meat. Deglaze the drippings in the skillet with a little water and set aside.
Place the sirloin in the baking pan and cook as indicated. After the cooking has
stopped, leave the meat in the oven (switched off) for about 10 minutes.
Remove the sirloin and collect the meat juices. Slice the meat.
Stir together the drippings from the roasting dish, the skillet drippings and mustard.
Bring to a boil, turn heat off, and gradually beat in small flakes of ice-cold butter.
Season the sauce with pepper and serve with the sirloin.
Serves 4
SETTINGS
TRUE CONV, 300ºF
approx. 2 hours,
depending on weight
Baking Pan
2 2
MEAT DISHES
83