This recipe For Sirloin With A Vermouth Jus is especially for my friend Cindy who has a bottle of vermouth to use up after her For The Love of Wine challenge.
Skip ahead to the recipe for Sirloin With A Vermouth Jus
I love using alcohol when cooking and this just adds a really nice element to the sirloin. You might be interested to read that Vermouth is actually a fortified wine. On the nose it is heavily aromatized as it is flavoured with various botanicals. Vermouth as we know it today was first produced in Turin, Italy. Turin is one of the places on my bucket list of towns to visit. We love going to Italy since first going there on our honeymoon in 2003. Then we visited Rome, Florence, Milan and Bologna.
Sirloin With A Vermouth Jus
Ingredients
- 250 g sirloin
- 20 g unsalted butter
- Salt and freshly ground black pepper for seasoning
- 100 mls vermouth
Method
- remove the steak from the fridge at least an hour before cooking
- season the steak on both sides just before cooking
- on a medium heat melt the butter in your pan
- let the butter foam until it is nut brown
- put the steak into the pan and turn the heat up slightly
- after 1 minute for a rare steak, 2 minutes for a medium rare steak and 3-4 minutes for a medium steak, turn the steak over and turn up the heat slightly
- cook the steak for the same amount of time per side, then add the vermouth to the pan
- immediately remove the steak and allow to rest while the jus forms
- lower the heat and scrape all the caramelized deposits into the jus
Notes
you can use this to seal your meat before slow cooking
if the steak has a bit of fat on the edge, line the edge up with the pan
use red wine instead of water - this must be boiled for 30 seconds before you use it
You can read all about how to make the perfect steak here. All you have to do is substitute the water for the vermouth. Make sure the vermouth is warmed on the stove top, before you add it. The mushrooms were cooked in the butter before the steak was added and left to cook while the steak was in the pan. That way, the mushrooms have all the flavour of the steak.
Click on the links for conversions and notes.
Thanks Tandy, yours sounds nicer than that fussy one I made from the Terroir menu.
my pleasure! Raymond Blanc does not do fussy steaks thankfully 🙂
Delicious!
it really is! I have just used up the berry bars in granola, so will try and make more this weekend!