The sirloin is the central part of the beef and contains the most tender quarters, considered "noble".
It is in these pieces that grilled and roasted meats are cut: tenderloin, bony rib, entrecôte, sirloin, rump fillet, rump steak, roast rump steak, flank and chopped steak.
To make this recipe, our Gironde department offers us the quality of its beef "Bazadais", its vine shoots and the diversity of its great wines.
Preparation : 30 minutes - Cooking : to the taste of the guests, on very red embers
1. Macerate the meat the day before with shallots and onion, peeled and finely chopped.
2. Top and bottom, sprinkle with thyme, bay leaf and parsley
3. Pour in olive oil, cover and keep cool.
4. The next day, carefully mop the slices of sirloin to grill them
Sauté the finely chopped shallots in a little butter. Add the wine and reduce by about half. Add a little softened butter to this preparation (in small pieces) over low heat, without boiling and add the lemon. Check the seasoning. Serve in a gravy boat with the sirloin dish.
For those who wish to taste the sirloin without the cellar master sauce, finely chop shallots and put them on the meat at the end of cooking, this will enhance all the flavour.
Make a fire of vine shoots and prepare very red embers. Grill the drained slices of sirloin, cooking time will vary depending on the choice, but medium meat will take between five and seven minutes on each side. Serve on a very hot dish, accompanied by the cellar master sauce, a frying pan of mushrooms and browned apples.