What is stuffed beef sirloin?

Fillet Mignon steaks are sliced ​​into a cut of meat known as sirloin, located in the mainland and sirloin part of the lower back. Although it is widely considered to be the finest cut for its location in the other part of the upper ribs, it is also not the tastiest cut of meat due to its general lack of fat and connective tissue. Some face this lack of succulence by making stuffed beef sirloin, which is stuffed with a mixture of additional ingredients such as other meat, vegetables, stuffing, rice, herbs and cheese.

When preparing stuffed beef sirloin or even cheaper pork alternatives, it may initially seem to be a difficult task to create the necessary folds inside the final product. According to Celebrity Chef Rachel Ray, it is good technique to cut the meat longitudinally, almost, but not all the way. This is done after the initial fall in a hot, oiled pan. Then after opening two halves as a book, the chef cuts off each side from the spine to the outside - again cut almost, butNot all the way every half.

These cuts are formed by four attached sirloin strips, with three folds that hold the stuffing. Ray uses a simple mixture of fried pancetta, breadcrumbs, thyme and parsley, which soaks the stock produced by a de-glazing pan, where the sirloin was burned and added only a little butter and water to clean the pan of its dripping. After blurring the stuffing into the folds of the meat, beef sirloin sirloin is now packed, tied to a string and baked at 425 ° F (or 218 ° C) for about 25 minutes per pound. The internal temperature for medium -stuffed beef sirloin, Ray messages, is 120 ° F (about 50 ° C).

Some versions of stuffed beef sirloin are not nearly as standardized. The recipe on the Betty Crocker website contains stuffing from butter, breadcrumbs, mushrooms, wines, beef, parsley and Gorgonzola cheese. Several other stuffed sirloin feelings are used in the stuffingIt feels feelings of surfing and turf.

, however, do not need a full candle to stuff this meat full of extra goodies. Food Network Chef Robert Irvine's Szechuan Sillin is filled with a distinctive mixture of cooked duck, ginger soy sauce, hoisin sauces and leek. Instead of stuffing it into a sirloin, Irvine advises the chefs to create large slots in the already cut fillet of Mignon and cram in as much stuffing as the space will hold.