Sirloin with Vermouth jus

Recipe from: 22 September 2010

Ingredients 4
Servings 1
Time 5 mins


  • 250
  • 20
    unsalted butter
  • Salt and freshly ground black pepper for seasoning
  • 100
    hot water


5 mins
Remove the steak from the fridge at least an hour before cooking.
Season the steak on both sides just before cooking.
On a medium heat melt the butter in your pan.
Let the butter foam until it is nut brown.
Put the steak into the pan and turn the heat up slightly.
After 1 minute for a rare steak, 2 minutes for a medium rare steak and 3-4 minutes for a medium steak, turn the steak over and turn up the heat slightly.
Cook the steak for the same amount of time per side, then add the Vermouth to the pan.
Immediately remove the steak and allow to rest while the jus forms.
Lower the heat and scrape all the caramelized deposits into the jus.

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Read more on: beef  |  shallow-fry

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