Sirloin With A Vermouth Jus
This makes for a very decadent meal
Makes enough for: 2 people
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 method for any cut of meat or fish
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 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