Bistro Filet of Beef Top Sirloin

March 27, 2011 No comments » [ssba]

Featured in the February 2011 Newsletter
Recommended Pairing: Angry Wife Red, Barbera. Super T
Serves 4

4 top sirloin steaks
½ pound baby carrots, peeled
¼ pound sugar snap peas, cleaned and stringed
8 Cippolini onions
Butter, as needed
Salt and pepper, to taste
Vegetable Oil, as needed

Cook the carrots and sugar snap peas in a separate pots of boiling salted water until just cooked, shock in ice water and reserve.

Peel the Cippolini onions and sauté them in butter in an oven proof sauté pan until light golden brown, continue to roast them in a 375°F oven until soft, about half and hour, reserve.

Season the beef with salt and pepper. Heat a skillet with 2-3 tablespoons of vegetable oil until it just starts to smoke. Carefully add the top sirloin steaks, brown all over.

Transfer the skillet to a 400°F oven and cook until the internal temperature is 125°F on an instant read thermometer in the center of the steak. Remove and reserve.

Heat a sauté pan with butter over medium high heat. Add the vegetables all together and cook until hot, tossing the pan as necessary so as not to burn. Season with salt and pepper.

Posted by , March 27, 2011 No comments

No comments yet. You should be kind and add one!


By submitting a comment you grant Ponte Winery Blog a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.