Broiled Tenderloin
Ingredients
Directions
Prepare the steak
Cut out the round piece from the inside of the sirloin steak.
Cook and serve
Broil it quickly over a bright fire on a small, heated grill.
Turn it with its juices onto a piece of freshly made toast.
Sprinkle with coarse sea salt and black pepper.
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
- Provides the main meat, which browns and firms as it broils over high heat.
- Freshly made toast
- Soaks up the meat juices, giving a base that carries the flavour of the steak.
The step that matters
Broil it quickly over a bright fire. High, fast heat browns the surface and seals in juices. Slow cooking over lower heat dries the steak and leaves the interior grey and tough.
“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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