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Ingredients
Main Dish
- 2 pounds beef sirloin
- 9 ounces shallots
- 7 ounces smoked bacon
- 1/8 cup balsamic vinegar
- 3/8 cups rose petal syrup
- 7 ounces red wine dry
- 1-1/8 cup whipping cream
- 1/4 cup oil
- salt to taste
- pepper to taste
Accompaniment
- 7-1/8 ounces quinoa
- 4 each portobello mushroom chopped
- 6 ounces dried mushrooms reconstituted and chopped
- 1/2 cup red wine
- 2 each asparagus per person or dish
- Parmesan cheese to taste
Rose Water Syrup
- 1/2 cup water
- 2-5/8 ounce rose petals
- 1/2 pound sugar
Ingredients
Main Dish
Accompaniment
Rose Water Syrup
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Instructions
Main Dish
- Preparation: 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.
Accompaniment
- 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
- preparation 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
Recipe Notes
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