Aloyau et Baron de bœuf (Sirloin and Baron of Beef)

Ingredients

• baron of beef — the two sirloins and part of the ribs
• paste made with hot water
• chopped and salted beef fat — a quarter

Instructions

1. Take the baron: the two sirloins and part of the ribs in a single piece.
2. Make a paste with hot water, adding a quarter of chopped and salted beef fat, and case the piece in it.
3. Cook over a slow and steady fire, allowing an average of 10 to 12 minutes per kilo.
4. When the piece is judged done, remove the covering of paste so that the outside colours.