Broiled Sirloin with Sauce Paloise

Ingredients

• 6 (6 to 8-ounce) prime sirloin filets, trimmed of all fat and silverskin
• 3 tablespoons chopped fresh mint
• 34 cup red wine vinegar
• 3 egg yolks
• ¥4 pound unsalted butter
• 1 teaspoon salt
• approximately

Method

1. 1

   Broil the sirloin filets approximately 3 minutes per side, or until medium rare.

2. 2

   Keep warm.

3. 3

   To make Sauce Paloise, place the shallots, pepper, 2 tablespoons of the mint, and vinegar in a saucepan.

4. 4

   Cook over medium heat until all liquid is evaporated, approximately 5 minutes.

5. 5

   Put this reduction, the egg yolks, and 1 tablespoon water into a 2-quart mixing bowl that can withstand direct heat.

6. 6

   Whisk this mixture over low heat approximately 2 minutes, or until it thickens and coats a spoon.

7. 7

   Slowly whisk in the melted butter until a thick, creamy emulsion forms.

8. 8

   Add the remaining 1 tablespoon mint and the salt to taste.

9. 9

   To serve, place the filets on individual heated plates and pour sauce on top of each.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 36. The excerpt below is the record exactly as published.

BROILED SIRLOIN WITH SAUCE PALOISE 6 (6 to 8-ounce) prime 3 tablespoons chopped sirloin filets, trimmed fresh mint of all fat and silverskin 34 cup red wine vinegar 2 tablespoons chopped 3 egg yolks shallots ¥4 pound unsalted 2 scant tablespoons butter, melted freshly ground black 1 teaspoon salt Pape (approximately

Cook this with the app: pantry check, scaling, and the assistant.