Sirloin in Port sauce, the recipe for when you have to look good

Veal sirloin is a tender and tasty meat that we usually associate with special occasions. Today we are going to use it to make one of those recipes that we reserve for events, celebrations or visits of special friends: Sirloin in Port sauce, the recipe for when it is necessary to look good.

It is a simple recipe, like that of the beef sirloin in my friend Berta's casserole, so it allows us to focus more time on preparing appetizers or dessert, knowing that with the main course we will have guaranteed success.

For the preparation, we will need the central part of a beef sirloin. Remember this publication where I explained how to save by buying a whole sirloin and preparing it for different uses, removing the string, the tip or filet mignon and the upper zone or chatting that we can use in many other recipes. For this, we are left with the area of ​​the tournedós or medallions.


For 6 people
  • Sirloin (beef or beef) 1.8 kg
  • Port wine 100 ml
  • Garlic cloves 6
  • Fresh thyme two or three sprigs
  • Two tablespoons extra virgin olive oil
  • Apple 1
  • Butter 20 g

How to make sirloin in port sauce

Difficulty: medium
  • Total time 25 m
  • Elaboration 5m
  • Cooking 20 m
  • Repose 10 m

We start by flanging the meat so that it maintains its shape. If we ask the butcher we will be delighted. By the way, much better with twine thread than with mesh. In a low casserole, brown the meat with two tablespoons of olive oil, until it has the color that you can see in the images. We remove the sirloin and reserve.

In the same oil, add 6 unpeeled garlic cloves and some chopped thyme sprigs. We brown a few minutes and add the Port wine, allowing it to reduce slightly and evaporate its alcohol content. Reintegrate the meat and cover the saucepan, and let the sirloin cook for 10 minutes on each side.

While the meat is being made, we chop the apple into very small cubes and poach them in a saucepan with a nut of butter, to make a sweet contrast accompaniment that will go very well with the flavor of the sauce.

We turn off the fire and let it rest for a few minutes. Strain and reduce the sauce to our liking. We remove the flanges of the sirloin, cutting it into beautiful portions. We serve two servings per person, with the sauce and one serving of the apple compote.

With what to accompany the beef tenderloin to Porto

To accompany the beef tenderloin to Porto we can make an elegant garnish like soufflé potatoes or if we do not want to get involved in the kitchen, opt for some potatoes to the poor that are always welcome with meat recipes.

Tags:  Desserts Meats And Birds Fish 

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