Home › The World's Kitchen › Sirloin of Beef with Fried Tomatoes

Sirloin of Beef with Fried Tomatoes

Procure a piece of tender sirloin of beef of two and a half pounds, neatly trim off a little of the fat all around, leaving some. Season with a light tablespoon salt and half teaspoon white pepper.

Lay a mirepoix in a small roasting pan and place the sirloin over. Arrange a very thin slice larding pork over the beef, pour half gill cold water into the pan and set in the oven to roast for thirty-five minutes, frequently turning and basting meanwhile. Remove the beef, lay it on a hot dish and keep warm. Remove all the fat from the gravy, pour in half gill hot demi-glace half gill of tomato sauce and two tablespoons sherry, and boil slowly on the range for five minutes; then strain the gravy over the sirloin. Cut four fresh red tomatoes into four even slices each. Season all around with half teaspoon salt, half teaspoon sugar and two saltspoons white pepper. Lightly roll in flour. Heat tablespoon melted butter in a large frying pan, place the tomatoes in the pan, one beside another, and briskly fry for three minutes on each side; remove, arrange all around the sirloin, sprinkle a little chopped parsley over and serve.