Organic, grass-fed black angus sirloin roast. Quickly fried on each side on a pan, then roasted at 90 °C for 1.5h until the inner temperature reached 55 °C.
Sirloin is a wonderfully tender, lean meat. If you follow PKD, you need to add fat to for the ideal fat to protein ratio. I had Mangalica slab (only fat) as a side dish with it. For 150 g lean meat (raw weight) you will need 53 g added fat.
Ingredients (makes 4 servings)
600 g beef sirloin
Black pepper (optional)
1 sprig thyme and/or rosemary (optional)
Lard for frying
Take the meat from the fridge 1-2 hours before preparing it.
Preheat the oven to 90 °C.
Dry the meat with a kitchen paper and salt (and pepper) it.
Heat the lard in an iron pan and fry the meat, 2 minutes each side. Add the herbs if you choose to use them.
Place the meat into another dish and put in the oven for 1.5-2 hours, until the inner temperature reaches 55 °C.
Take from the oven and let rest for 5 minutes. Slice and serve.