Beef sirloin a la Imperial

Ingredients for Beef sirloin a la Imperial

Instructions for Beef sirloin a la Imperial

To prepare the Beef sirloin a la Imperial recipe, please follow these instructions:

Grease the edge cut partially free and Striploin plastered free of tendons and loosened from the anchovies, if desired.

Beef Striploin is placed on a rack over a roasting pan, season with salt and pepper, and FRY further in the oven at 225 degrees c. alm. oven in 40-50 minutes.

Do you use thermometer it should show 57-60 degrees C for red meat.

65-70 degrees C if you want pink meat.

Beef Striploin must rest for at least half an hour before carving.

Can be cut of the leg in the cut into thin slices, and can then possibly. put it back on the leg and served on the leg on a platter.

Butter sautéed spinach: Spinach thoroughly rinsed.
Melt the butter in a frying pan or saucepan and the spinach reversed quickly herein, seasoned with salt and pepper before serving.

Roasted mushrooms: mushrooms, cleaned and cut into quarters. The butter is melted in the Pan or pot and mushrooms roasted herein, seasoned with salt and pepper.

Baking potatoes: thoroughly wash Bagekartoflerne are packed in foil and fry together with the meat in a good hour until tender.

Pomfrits: Potatoes peeled and cut into sticks. Deep fat FRY until tender at low heat, taken up and fried just before serving the again over high heat until they are golden. seasoned with salt.

Potato croquettes: Peel the potatoes and boil them until tender in unsalted water. Mash the potatoes and beat with butter and eggs. Taste the bog with salt and spices. Came the Marsh in a buttered breadcrumbs sprinkled dish and refrigerate it. Can be made several days in advance.

Marsh flips out on a cutting board and cut into appropriate pieces. Roll them first in flour, then in beaten egg white and together easily then in bread crumbs.

Heat the oil well up in a pan. Rose kroketterne 3-4 at a time 4-5 min. until golden and crispy.

Tips: If kroketterne fissures so they can be rolled again in egg and bread crumbs, but so will be quite thick crust.

Tomatoes Provencal: bread crumbs, paprika, herbes Provance, oil, salt and pepper stirred together in a small bowl.
The tomatoes are halved and lightly pressed down in the barn sash breadcrumbs so that it will be well covered.
Bake in the oven for a few minutes until tender.

Bearnaise sauce: Essence: in a saucepan boil white wine along with the peppercorns and a little tarragon stems. Boil the mixture in to there is only ca. tbsp moisture back into the pan.

Cut the butter into small cubes and let it become soft. Set another pan with water for a water bath. Find a bowl that fits down into the water bath in the pan. Pour the essence through a strainer into the bowl and came the egg yolks in the constant to the sauce will be creamy Whip.. Stick a finger down into the sauce, and when the sauce not drip from your finger, take the Bowl immediately out of the water bath, and the soft butter whipped in.

Add the white wine vinegar and minced tarragon and season with salt. Pour the sauce into a cold sauce pot, so it doesn't get too much heat from the bowl, otherwise it can be to scrambled eggs. Then, the sauce, however, kept warm, and it can be done by putting the sauce jug in a warm water bath.

Bordelaise sauce: Arrow the onion and chop it finely. Rinse the parsley and thyme and bind it together with bay leaf. Bring the red wine to a boil, Cook the onion and herb bouquet in and cook ahead for good heat without a lid, for there are about half back.

Melt butter, stir in the flour and let it sear thoroughly while stirring, to it's nut Brown. An infant with broth and the siede, indkogte red wine and let it boil well through.

Rinse the beef marrow in cold water, cut it into slices and cook the gentle some minutes in salted water. Came the drained marrow in the sauce just before serving.