Preparation time: 75 min.
Servings: 4
INGREDIENTS
4.5 lbs of veal sirloin
3.5 oz of bacon
2 oz of butter
Olive oil
1 onion
2 cloves of garlic
9 oz of potatoes
Aromatic herbs
2 cups of beef broth
1 cup of sherry
Salt
Pepper
PREPARATION
Wash the sirloin under a stream of cold water, dry it off with paper towels: remove the nerves and fat and stuff with the chopped bacon. Tie everything and season with salt and pepper.
Place the sirloin on a roasting dish, spray with clarified butter and 3 tbsp of oil and let it cook in the oven until it is well done. Baste it frequently with its cooking juice.
For the sauce:
Sauté the onion and minced garlic in the remaining oil; add the rest of the ingredients and the broth. Simmer for 40 minutes, strain and let it boil down in a saucepan.
Add the sherry and beef juice to the sauce. Cut the sirloin in slices and garnish with tomatoes stuffed with mashed peas, carrots, Brussels sprouts and artichokes.
