Roasted sirloin fillet with pureed potatoes

0 Posted by - December 26, 2009 - Culinary Art

In the next two days we learn how to cook red meat, which is great since I really love red meat especially when it’s grilled. So for today we learnt how to cook roasted sirloin fillet served with pureed (mashed) potatoes. The recipe is good and quite easy to prepare, so I will share it in this post.

I’ve made some modification with the recipe at home. The juice (sauce) recipe is the basic recipe, we can add mushroom or black pepper to make it into mushroom sauce or black pepper sauce.

Roasted sirloin fillet

Roasted sirloin fillet

Principal ingredients (Serves 4)

  • 1.4 kg center of the sirloin (gross weight)
  • butter, oil
  • salt & pepper
  • baking powder or meat tenderizer

Cooking instructions

  1. Prepare the sirloin, remove the muscles and unwanted fat but don’t throw them away (use for the juice)
  2. Put some salt, pepper, and baking powder to the sirloin
  3. Cover the sirloin with oil
  4. Heat the grill pan with oil, wait until the oil is very hot
  5. Grill the sirloin, flip the other side once
  6. If we want a well-done sirloin, put it in the oven once we grilled the meat (around 180⁰C for 5 minutes)


  • sirloin trimmings
  • 30 g carrot
  • 30 g onion
  • 10 g celery stalk
  • bouquet garni *
  • 2 cloves garlic
  • 100 ml veal stock (optional) or 200 ml water
  • beurre manie * (50 g butter mix with 30 g flour to make paste

Cooking instructions

  1. Cut the vegetables into small pieces
  2. Saute the sirloin trimmings with oil
  3. Put all vegetables, bouquet garni, garlic to the pan
  4. Wait until the trimmings slightly burned
  5. Add veal stock (or water), wait until boil
  6. Add some beurre manie to thicken the juice
  7. Use strainer to separate the juice and the other ingredients

Pureed potatoes

Ingredients (Serves 4)

  • 1 kg potatoes
  • 100 g butter
  • 250 ml milk
  • salt & pepper
  • nutmeg

Cooking instructions

  1. Remove the potatoes skin and cut them into 8 pieces
  2. Boil the potatoes until cooked
  3. Put cooked potatoes in the oven to reduce the water (around 180⁰C for 10 minutes)
  4. Minced the potatoes, add some salt, pepper, and nutmeg
  5. Heat milk
  6. Put milk into minced potatoes and mix them with butter

* Bouquet garni (cited from Wikipedia)
The bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.

There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Sometimes vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root are also included in the bouquet.

Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter and butcher twine can be used instead of leek leaves.

* Beurre manie
50 g butter, softened
30 g flour, mixed with the butter to make paste
Often used to complete the thickening of sauce, used in small quantities