Take a wide pan where you fit the sirloin piece in a piece (if the sirloin is for 16 people, it probably does not fit in the pan), which you will have previously salted and battered in freshly ground pepper to later, tie it with thread or branch of kitchen, so that you do not lose your beautiful and cylindrical shape.
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| Ingredients to make orange sirloin: |
| A veal sirloin, preferably in one piece (it is filtered on the table) un Maicena or flour |
Ingredients to make orange sirloin:
2. You put three or four tablespoons of olive oil in the pan and when it is very hot, made the sirloin and brown it well on all sides.
3. when it is very golden (and therefore its entire coastal and sealed surface to avoid the loss of its valuable juices) bathes it with the brandy and flames it. When the flames are turned off the fire and keep the sirloin in the same no more than 10-15 minutes, with what will be done outside but pink (and juicy) inside.
4. After this time, you remove the sirloin and reserve it in the heat of the fire. In the same previous pan, where the mammal substances have been, add half a bottle of red. That it is a good wine so that in addition to enriching the sauce, it allows us to drink the other half bottle at ease, while we continue with the plate.
5. While reducing the sauce (5-10 minutes), seeing the skin of the oranges and subsequently extracting the juice to them. After this time, add the grated skin of the oranges, the juice, one or two cooking nails, a teaspoon of honey (depending on the acidity of the oranges) and salt to taste. Wait for the sauce to reduce and if it is too light, gather it with half a teaspoon of cornstarch or flour.
6. 5 minutes before the end add the sirloin again so that the taste of the sauce is permeated. It serves the entire sirloin, covered with the zest of the oranges and napped with the sauce (which will have been dark). Filletéalo at the time of serving after having contemplated it for some time, thus allowing the internal juices to be distributed throughout the interior.
7. A garrison of tangerine segments briefly sauteed in butter, only gives us color to this dish, but provides the necessary acidity point and balance.
