Sirloin of beef of peter
Instructions
In an earthenware Terrine prepare a marinade: 1 onion cut into rings, 1 stalk of celery and washers, 1 sliced carrot, 2 tablespoons oil, dietetic half a litre of dry white wine.
The marinade is ready place the Sirloin of beef that you let macerate for eight hours, turning occasionally.
When the meat will have absorbed smells take a casserole whose piece of meat does not occupy more than 2/3 of the capacity and place on heat on moderate fire until it has reached the right degree of heat.
Arrange the sirloin and Brown it on both sides and add a ladle of the marinade.
Continue cooking for 20 minutes, so that, when cut, the meat is pink inside.
Meanwhile, pour the marinade with the vegetables in a pan, reduce the liquid to approx.
2/3 and pass it through a sieve.
At this point the slice sirloin, accavallarne the slices and pour the marinade sauce.
Ingredients and dosing for 6 persons
- 1 sirloin boneless beef of 1000 g
- 1 onion
- 1 carrot
- 1 stalk of celery
- 2 tablespoons of dietary olive oil
- 1 leaf of laurel
- Salt
- Pepper
- 50 cl of dry white wine