CookEat Recipe
Larded Sirloin of Beef Voisin
Whole roasted sirloin larded with pork backfat, served with its strained gravy, buttered green beans and cooked tomatoes.
Method
Steps
Step 1
Heat a conventional oven to 200°C. Spread the prepared raw mirepoix in a small roasting pan.
Step 2
Start with one tender two-and-a-half-pound piece of boneless beef sirloin. Neatly trim that piece. Cut chilled plain raw pork backfat into narrow strips and use a larding needle to thread them through the surface of the beef.
Step 3
Place the sirloin on the mirepoix. Baste it all over with one tablespoon of melted rendered lard and pour two tablespoons of water into the pan. Season the beef evenly with one light tablespoon of salt and half a teaspoon of ground white pepper.
Step 4
Roast uncovered for about thirty-five minutes as a guide, turning the sirloin and frequently basting with its own gravy. Continue as needed until the thickest beef, the larded areas and the pork in the mirepoix are cooked through and reach at least 71°C, checking several positions with a thin-tip thermometer. Transfer the beef to a warm dish and let it rest for about ten minutes while finishing the garnishes.
Step 5
Reduce the oven to 180°C. Peel the three large red tomatoes and cut each into six equal pieces. Put all eighteen pieces in an oven-safe frying pan with one tablespoon of melted butter, half a teaspoon of salt, one teaspoon of sugar and two saltspoons of ground white pepper. Cook briskly on the hob for three minutes, then put the pan in the oven for about five minutes, until the pieces are hot and softened but still distinct. Keep warm for serving.
Step 6
Open a pint-can of plain canned green beans and use three-quarters of the beans, reserving the remaining quarter separately. Plunge the selected beans into boiling water for two minutes and drain on a sieve. Return them to the saucepan with one tablespoon of butter, half a light teaspoon of salt and one saltspoon of ground white pepper. Mix gently with a fork while cooking for about one and a half minutes, until hot.
Step 7
Put the rested sirloin on a hot serving dish. Thoroughly skim the fat from its hot roasting gravy, then strain that gravy over the beef.
Step 8
Arrange the green beans on one side of the dish and the tomatoes on the other, and serve hot.
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