Contrefilet rôti (Roast Boned Sirloin)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- contrefilet of beef
- barding fat
Instructions
- If roasting the contrefilet on the bone, break the projecting bones of the vertebrae and cut through the yellow ligament here and there.
- If roasting it boned, bard it.
- Roast at a heat a little fiercer than for the Côte de bœuf, the cooking being shorter.
- Allow an average of 10 to 12 minutes per kilo boned, and 4 minutes more per kilo on the bone.