Parmesan sirloin cuts

Carved sirloin steaks garnished with asparagus and served with Bernese sauce.

Ingredients:

Recipe for 4 servings: 8 pieces of sirloin steak

. ground pepper oil salt For the sauce: 1 dl water (white wine) 2 tbsp of vinegar 1 tsp finely chopped parsley 2 pcs of small scallions 2 pcs of egg yolks 30 g butter ground paprika ground pepper

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salt

Procedure:

Meat Preparation:
1. Serve usually 2 cuts per serving
2. About 3 days before cooking, gently pat the slices, pepper them, tie them with thread around the perimeter so that they have their original shape, brush them with oil and let them rest
3. Before serving, sear them on both sides under the grill or in hot oil on a frying pan
4. Salt the meat, remove the threads and serve immediately with the warm sauce. Preparation of the sauce:
1. Pour the finely chopped onion with vinegar, water (wine) and cook quickly until half of the liquid has evaporated
2. Whisk the softened butter with salt, ground pepper, parsley, ground paprika
3. Gradually whisk the egg yolks and stir into the hot but not boiling vinegar mixture, a little at a time.