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.