CookEat Recipe
Sirloin of Beef with Fried Tomatoes
A top-sirloin roast cooked over aromatics, covered here with a thin slice of raw pork fatback, served with sherry gravy and sixteen fried tomato slices.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Measure half a gill finished demi-glace before loosening only this portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring the loosened sauce to a full rolling boil while stirring and check at least 165°F; keep it hot for use.
Step 2
Neatly trim a little fat from one two-and-a-half-pound tender sirloin roast, leaving some fat on it. Season with one light tablespoon salt and half a teaspoon white pepper. Arrange the actual raw mirepoix portion needed for a bed in a small roasting pan, place the beef over it and lay one very thin slice plain raw pork fatback over the beef. Pour half a gill cold water into the pan.
Step 3
Roast uncovered at 350°F for about thirty-five minutes, frequently turning and basting without scorching. Continue as necessary until the thickest centre of the beef reaches at least 71°C, and the raw pork cover and raw pork in the mirepoix bed have also reached at least 71°C. Lift the roast onto a hot serving dish and keep warm while finishing its gravy.
Step 4
Remove all fat from the actual pan gravy. Add the hot measured demi-glace portion, half a gill finished tomato sauce and two tablespoons sherry. Boil gently over the stovetop for five minutes, then strain this actual gravy over the sirloin.
Step 5
Cut four fresh red tomatoes into four even slices each, making sixteen slices. Season with the separate half a teaspoon salt, half a teaspoon sugar and two saltspoons white pepper. Roll lightly in flour. Heat one tablespoon melted butter in a large frying pan and fry the tomato slices in one layer for about three minutes on each side, working in batches as needed. Arrange around the sirloin, sprinkle with a little chopped parsley and serve promptly.
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