Sirloin With A Vermouth Jus
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. 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.
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.
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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!