At the Club, this dish is served with Parmentier potatoes, diced parsnips, smoked bacon and grilled vegetable ribbons.
In the hotel, they usually cook the beef on a round metal plate on which flat bread is cooked, but a good grill pan or even the barbecue will work nicely. Hmm what a fantastic taste of beef sirloin...!
Ingredients
- 5 Beef sirloin steaks, about 210 g (7 oz.) each
- 150 g (5 oz.) sliced Onion
- 1 clove of garlic, minced
- 1 egg white, lightly beaten
- 285 ml (1 cup + 2 tbsp.) béchamel sauce
- 30 g (2 tbsp.) English mustard
- 60 g (2 oz.) sautéed bacon bits
- Salt, pepper, paprika
Apricot lentils
- Lentils, allow 125 ml (1/2 cup) cooked lentils per serving
- 30 g (1 oz.) dried Apricots
- 285 ml (1 cup + 2 tbsp.) veal stock or broth
- 125 ml (1/2 cup) red wine
- 125 ml (1/2 cup) orange juice, approximately
- 1 tbsp. sherry
- A pinch of chervil
Method
1. in a skillet, sauté the onions and garlic in butter; when the onions turn translucent, add the
mustard and béchamel sauce and combine well; season and let cool;
2. add the beaten egg white and bacon;
3. season the beef with salt, pepper and paprika; place in a non-stick pan, pressing down so
that the meat sits flat;
4. spread the onion mixture over the steaks; grill over high heat for 10 minutes until the
"soufflé" is glazed;
5. cook the lentils in a pan in the broth or veal stock until they are cooked (between 30 and 60
minutes for brown lentils); flavor with a little red wine to taste;
6. poach the apricots in about 125 ml (1/2 cup) orange juice and 1 tbsp. sherry; drain, cut into
strips and mix into the lentils; sprinkle with chervil;
7. place the lentils onto a hot plate; place the sirloin on top; garnish with vegetables and serve
hot....an the great beef sirloin with onions and apricot lentils are ready to serve....nice !
- Follow RecipesDream
- Follow @us
