INGREDIENTS :
- 700 g (1 lb. 8 oz.) beef sirloin
- 50 g (2 oz.) dried Ceps (porcini)
- 60 g (2 oz.) Chinese bean-thread noodles (vermicelli)
- 50 g (2 oz.) celery root (celeriac)
- 1 liter (4 cups) beef consommé
- 1 tbsp. grainy mustard
- Coarse sea salt, freshly ground pepper
INSTRUCTIONS
- Place the ceps (porcini) in a bowl, add 500 ml (2 cups) water and soak for 30 minutes. Drain, strain the soaking liquid through a cloth and add it with the liter of consommé to a soup pot.
- Rub the meat on all sides with coarse salt and freshly ground pepper. Tie it up like a roast, keeping one end of the string long enough to tie to the handle of the pot, and add to the pot.
- Add the peeled celery root. Cook for 25 minutes over low heat.
- Remove the meat with the string and let it rest at room temperature.
- Cook the vermicelli for 4 minutes in half the broth over low heat. Bring the remaining broth to a boil, add the ceps and reduce the heat; let infuse for 5 minutes.
Finishing and presentation
- Place the ceps and noodles with the meat (still tied) into a soup tureen. Cover and reserve while preparing the sauce.
- Crush the piece of celery root in a bowl with a fork; add the mustard and enough broth to form a sauce thick enough to coat a spoon. Pour into a sauce dish.
- Place the tureen on the table before your guests. Remove the meat and place it on a cutting board. Slice thinly.
- Place some vermicelli and ceps into 4 serving bowls;
- place the sliced meat on top with a sprinkling of coarse salt.
- Serve the sauce on the side and the remaining hot broth in bowls.
- This great gourmet recipe of the poached sirloin is ready to serve.....mmmm what a taste ! Nice ! Enjoy the sirloin....
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