With the use of the pressure cooker, in addition to perfect cooking such as in the oven, you also get an excellent cooking base with which to season the meat and finish cooking the vegetables as an accompaniment
Ingredients
- 1 kg sirloin of beef
- 250 g carrots
- 250 g Brussels sprouts
- rosemary
- sage
- brandy
- butter
- extra virgin olive oil
- salt
- pepper
Tie beef sirloin with a few rounds of kitchen twine.
Peel carrots. Cut the Brussels sprouts in half and blanch them for 4-5 minutes in salted water. Drain them and set aside.
melt in the pressure cooker 30 g of butter with 2 tablespoons of oil and add a sprig of rosemary and a sprig of sage. Add the meat and brown it on all sides, turning it with two wooden spoons so as not to pierce it and not to disperse the juices.
Pour with 1/2 glass of brandy, over low heat; salt and pepper. Close the pressure cooker and cook for 10 to 15 minutes from the whistle, depending on the preferred degree of cooking. Turn off and let the steam out of the valve, remove the roast beef and let it cool on a wire rack.
United at the bottom of cooking a knob of butter, remove the herbs and reduce the sauce by half. Add the vegetables and cook for another 5 minutes in the sauce. Serve the roast beef with the vegetables and the cooking sauce.
To know: in general, for a pink roast beef calculate, from the whistle, 1 minute of cooking for every 100 g of meat (with the traditional pressure cooker).
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