Trimlestown Roast Sirloin

4 Servings
Uncategorized
Meats Ireland Butter Wine Red wine

3 lb Sirn roast
2 fl Whiskey
10 fl wine
1 oz ter
2 oz ur
Salt and per

Preheat oven to 180C/350F. Wipe meat, season and place in a roasting pan. Place pan in oven and cook for one hour. Add the whiskey and wine to the pan. Cook for a further hour, basting once more. Remove the roast from the pan, place on a serving dish and keep warm. Pour off excess fat from the meat juices, adding water to bring to about 15 oz. Beat the butter into the flour to form a smooth paste. Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil. Simmer gently for 2-3 minutes to cook flour. Correct the seasoning. If the sauce is too thick, add a little more water. Serve separately in a gravy boat. Jacket or mashed potatoes, and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


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Butter seared sirloin

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2 Servings
Sirloin American
Sirloin American

1 2 4oz sirns
2 tbs sea t
2 tbs cracked ck pepper
1 tbs lic powder
3 tbs ter
2 tablespoons ve oil

Pat steaks dry and set on clean plate. Mix all seasonings together and distribute evenly and press into all sides of steaks. Put steaks aside for 10 minutes to take the chill off. Put butter and olive oil into saute pan over med-med high heat. When pan is hot, add steaks and leave alone! If you mess with your steaks they will not develop a crust and your steaks will not sear. For a one inch steak, turn after 5 minutes and cook the other side for an additional 4 minutes for a medium rare steak. Place steaks on plate and let rest for 10 minutes. Pour any extra juices from pan on top and enjoy!


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