Bacon Crusted Beef Sirloin with a Shallot wine and rose petal Sauce
This Recipe is in honor of Venezuelan Designer Elys Berroteran
The sirloin is divided into portions of 8 ounces. It is surrounded by bacon, salt and pepper and is sealed in hot oil until a crust is formed on both sides of the spine.
Add the shallots, mix the sifted rose petal (made the day before), then add the red wine mix and allow the meat to cook. Once the beef is the point that to you. Like it, add the balsamic vinegar simmer for five minutes, then add the cream and serve.
For the garnish: Hydrate quinoa, wash and cook. Chop the two varieties of mushrooms, diced, fry them until they crystallize and mix with cooked quinoa. Add in red wine and Parmesan cheese, mix well and serve to accompany the meat, put the cooked asparagus (four minutes in water) per plate.
Rose Petal Syrup
In a saucepan we put water and sugar and stir to dissolve well.
We put the saucepan with the water and sugar to the heat and let it cook for 10 to 15 minutes.
We remove the pan from the heat and we pour on the syrup peel them roses.
We cover the pot and leave to infuse for about 12 hours .
We pour the rose syrup in a jar, while straining we will also strain the petals to make the most