Home › The World's Kitchen › Sirloin of Beef, Orlando

Sirloin of Beef, Orlando

Trim off a little of the fat on surface of a two-and-a-half pound piece tender sirloin of beef. Place a mirepoix in a roasting pan, lay beef over, season with teaspoon salt and half teaspoon pepper. Spread two tablespoons melted lard over beef, pour a half gill water in the pan. Set in brisk oven thirty-five minutes, turning and basting once in a while. Remove and dress on a hot dish. Skim fat from pan, place vegetables in a small saucepan, pour in one gill demi-glace and two tablespoons sherry, lightly mix and boil five minutes. Strain through a Chinese strainer over the beef, arrange a fried cauliflower with cheese around and serve.