User Manual

Poultry and meat 105
Sirloin with Béarnaise sauce [Index: ]
MCRC00902383_BO_Roastbeef-043_F39MCRC00918089_SE_Roastbeef-037MCRC00925433_NF_Roastbeef-059MeatBeefPreparation methodsRoastingRecipe categoriesMeat
For 8 servings
Large meat tray
MEAT:
2 kg sirloin
Mustard seeds
Salt
Pepper, freshly ground
30 g clarified butter
SAUCE:
125 ml water
4 tbsp white wine vinegar
3 shallots
1 tbsp tarragon leaves
1 small bay leaf
Pepper, roughly crushed
125 ml white wine
4 egg yolks
1 tsp cornflour
75 g butter
Salt
Sugar according to taste
Per serving
451 kcal, 2 g carbs, 23 g fat, 58 g protein, 0,1 BU
PREPARATION
1. Place a meat tray into the oven on the wire rack and preheat the oven.
2. Rinse the meat briefly in cold water and pat dry with kitchen towel. Rub in the mustard seeds, salt
and pepper evenly all over. Heat some clarified butter in a frying pan or saucepan and sear the meat
all over for 8-10 minutes over a high heat. Place on the preheated tray and slow-cook as indicated.
3. For the sauce, place the water, vinegar, finely chopped shallots, herbs and pepper in a saucepan.
Cook for approx. 5 minutes on the hotplate and then leave to cool down a little. Strain and then
return the liquid to the saucepan.
4. Add wine, egg yolk, cornflour, butter and salt to the saucepan and mix with the liquid. Whisk with
an egg whisk over a medium heat until you have a syrup-like, frothy mixture. Warning! Do not boil the
sauce or it will curdle.
5. Season the sauce and add to the sirloin while still very hot.
Setting procedure:
Slow cooking
90 °C
Preheat
Cooking time: 4 hr. 30 min.
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