Marzo 2014


You can not imagine how hard it was for me to find a recipe that would satisfy me ... I studied , I tried, but I have changed , in the end , I found the right recipe !

The " trial and error " in the end it always reveals the winning formula !

Obviously the choice of meat is essential , cooking times are reported in this recipe to a cut of about 1 kg with an average diameter constant , if the meat was wider than long obviously you have to stretch a little time. ( Do not refer to the photographs for the choice of the flesh, I have used this type of meat to check the various cooking times in reference to the diameter )





1 kg of beef sirloin are tied down with constant diameter .

Olive oil

Butter at room temperature

Sheet of aluminum foil

Mustard cream


Half a glass of good dry white wine.




We turn on the oven to 250 ° and let him warm up well, in the meantime we mix a tablespoon of mustard with a spoonful of flour, a little salt - and pepper with the mixture we massage the meat .

In a pan that can go in the oven pour a little olive oil and set ourselves on fire over high heat , warm just put the meat and rosoliamola well on all sides , making sure to seal it well.

After this operation we turn off the flame , add two tablespoons of butter, 2 tablespoons of oil and put it in the oven for 10 minutes. After this time we decrease the temperature to 200 degrees and continue baking for 15 minutes, taking care , however, every 5 minutes baste the meat with the juices that will form.

After this time we remove the pan from the oven and quickly we put the meat on a sheet of aluminum , we close the meat , leaving it to rest for at least an hour, so will continue to cook and will have time to rest. Just before serving, cut the meat as thin as possible , trusting to find a nice pink color inside!

Obviously you do not throw the gravy ! !

Let's focus on the pan containing the meat, pour the wine and let it evaporate well , so all the seasoning scrosterà you from the bottom of the baking-pan taste it to eventually filter out the salt and hot sauce to serve with the meat.