Cooking Sirloin Steak with Sandy Crombie

Hi, I'm Sandy Crumbies from Edinburgh and today I'd like to cook a fillet or show you how I cook this around the fillet. Now this is a

sirloin

that is a cut, but from the loin or the back of the animal and it is very tender and that is why it is second and tenderness for the fillet now you will see by this fillet it is well trimmed now that is very important and all the muscles that They come on the outside here we remove it and it makes this

steak

much more tender and much more enjoyable. now you won't find that in supermarkets it's just the difference in buying from a butcher like us so we'll go ahead now and I'll show you the first stage now this has been sitting for at least 20 minutes 20 minutes and half an hour which is essential take it out of your refrigerator before we start now we're going to continue seasoning it I like to put the oil I like to put the oil on the

steak

so that's the olive oil that I prefer it has has the flavor and it's very nice and now we're going to season it now that I've oiled the steak.

I'd like to add the seasoning now. This is black pepper and you should have put generous amounts of black pepper there and on the other side. and a touch of salt, there we are, now we make sure it's well rubbed into the steak, so you're all set to cook. To cook a steak properly the pan needs to be very hot, now you can feel that it has been sitting on High Heat for about 10 minutes so it is very hot, very good. Now this is my favorite pan, as you can see, it's a little battered like me, a little old, but the steak is ready to put in the pan, without anything in front of it or oil.

It's not essential and place it that way away from hearing that lovely sizzle. Now it only takes about 30 seconds or so on one side and then it still sticks a little to wait until it self feeds and caramelizes properly. on the other side now there's no resistance now let's go let's get to the other side okay just a little more just see where you feel it's sticking a little just give it a little more time now the next part I'm going to do the next thing that What I'm going to do is brown the fat when it's done, there we are, it's done, so make the mistake, put it on its side like this and brown that flat part now, that makes a big difference when it comes to eating. okay, turn it back on and you'll lower the heat and we'll add a little bit of butter.

Now the butter just imparts that beautiful flavor to the steak that's pretty low, just let it sit there for a while, just pop a little more, there we are. beautiful and let it sit on lower heat now and it takes time to cook it to perfection. Now a steak like that would normally take about 10 minutes total. I think I'm going to cook it over medium heat because that's probably my preference and most people's preference, in fact, it's a medium rare steak, now give it a couple more minutes like this, now we're covering it, it keeps the heat and it's

cooking

around the steak, another way to do it is to transfer it. to a warm warm oven that works pretty well, there we are, it's a couple more minutes, let's flip it again, okay and let it cook nice and slow now for a couple more minutes, at least let's see how it works Now, the best way to test.

This tape is for pressing and it is really the case of the resistance that you feel now if you were to press your bulb with your thumb there you find it very soft that it is almost like a raw steak now if we take two fingers together with the first finger which is a little bit more a little less resistant, take the next one there and that would equal about medium for the middle finger, that would be well done, you see how tight it is, that is rare now if you practice, you will get the technique that is perfect and that state in my mind is ready, so what we need to do now is transparent to a hot plate and keep it warm now I have a hot plate here with some aluminum foil, there we are. if it goes on the plate, cover it and set it aside, that has to rest for about five minutes while the steak rests, we're going to make a sauce, we're going to remove all the butter and fat, most of it already and then we'll add ding dong, we'll add a little bit of wine vinegar or you could add a little bit like this or you could add red wine and here we have a little bit of broth, a little bit of beef broth, it's about one to five thousand or so now.

We're going to have to reduce this a little bit and we have all these caramelized bits at the bottom of the pan. Now we want to mix all of that together and at the same time reduce this and you'll get the concentrated flavor of the meat. broth and what was in the pan that's all now the red wine vinegar will give it that sharpness and that mixed flavor you and the wet red wine has the same pleasant flavor just give it a little time to reduce well, now it will It's reduced a little bit. We're going to finish this off with some nice cream and we're going to make a pepper sauce, a very simple pepper cream sauce, a nice easy sauce to make, so we're going to add a couple tablespoons of green, now use extra thick. thick double cream is best for this stir it in oh this is going to be delicious and we're going to add a lot of pepper now at the end making black paper what does it look like let's give it some pretty nice flavor take it off the heat? a little bit needs a little bit more pepper there we are, let's look at the steak here, the steak is

cooking

really well, but we're just going to pour what comes with the steak into the sauce, we're going to give it that extra flavor, there we are, okay, here Our steak is almost ready, come on, I'll pour some of this delicious sauce on it now, who wouldn't enjoy it?

Okay, thanks, see you next time.