Broiled Tenderloin
Ingredients
Directions
Prepare
Cut out the round piece from the inside of the sirloin steak.
Broil and serve
Broil it quickly over a bright fire on a small, heated grill.
Turn it with its gravy onto a piece of freshly made toast.
Sprinkle with coarse sea salt and black pepper, but do not add butter.
Place between two hot plates and serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sirloin steak
- Forms the main meat; quick high heat browns its surface while the centre stays tender.
- Freshly made toast
- Soaks up the meat juices and gravy, giving a soft base under the steak.
The step that matters
Broil it quickly over a bright fire. Hot, fast cooking browns the outside while keeping the inside tender; slow cooking over lower heat would dry and toughen the lean cut.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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