Sirloin with sauce of mushrooms and capers
Ingredients (4 pers)
Beef sirloin (1 kg)
Mushrooms (500 gr)
Butter (50 gr)
Flour (20 gr)
Meat broth (300 ml)
Capers (4 tablespoons)
Extra virgin olive oil
Try to take the meat out of the fridge for a while before cooking it so that when the time comes to pass it through the griddle is at room temperature.
If your mushrooms are preserved, drain them before using them. Chop three quarters of the mushrooms as finely as possible and keep the juice that can be released.
Put the butter in a frying pan accompanied by a dash of oil so that it does not burn and put it on the fire. When it melts, add the mushrooms (both chopped and whole) with their juices and sauté until tender. Then remove the whole mushrooms from the frying pan and set them aside.
Add the flour and stir with silicone sticks; a thick paste will form. Let it cook until it takes on an intense golden hue and a delicious toasted aroma. Then it begins to incorporate the meat broth in a constant thread and without stopping stirring. If you want to make sure that your béchamel does not have lumps, add the meat broth previously heated and do not stop stirring at any time.
When the ingredients of the mushroom sauce are perfectly integrated, let it cook over low heat and stirring from time to time until it acquires the consistency you like best. Season with salt and pepper, remove from heat and set aside.
Remove the capers from the brine in which they are preserved, rinse them with cold water and let them drain on kitchen paper to dry a little.
High heat a frying pan, grill or grill with a thick base and wait for it to warm up. Meanwhile, spread olive oil on the outside of the meat. When the frying pan reaches a high temperature, add the veal tenderloin and let it cook for three minutes on each side to obtain a toasted exterior and a juicy and undercooked heart. Remove the meat from the heat when ready.