The sirloin is a muscle found below the lumbar vertebrae, right between the loin and the ribs. Beef sirloin is one of the most prized cuts due to the tenderness and juiciness of its meat. It has a conical shape and consists of three parts: the head, the center, and the tip. It is a lean meat, almost without fat.
Properties and benefits:
It is a meat rich in proteins and vitamins B9, B12, and B3. It is composed of 77% water and does not contain carbohydrates. It is very rich in iron, ideal for preventing anemia. It contains other minerals such as potassium, phosphorus, selenium, magnesium, and zinc. It prevents catabolism. It is an ideal meat for athletes, as it helps muscle development and strengthens our immune system. It stands out for its contribution of B-group vitamins, which help in the formation of red blood cells and the proper functioning of the nervous system. It also contains vitamin E, an essential vitamin for the proper functioning of the circulatory system.
Nutritional value per 100 grams:
Calories 244
Total fats 14 g
Saturated fatty acids 6 g
Cholesterol 92 mg
Sodium 56 mg
Potassium 336 mg
Proteins 27 g
Conservation and tips:
Store in an airtight container in the refrigerator, always in the lower part to avoid contaminating other foods.
Recipe and uses in the kitchen:
You can prepare the whole piece or in pieces. If you want to cook it whole, a very typical way is the Beef Wellington: First, prepare the filling that will surround the sirloin. In a pan, sauté an onion, once tender, add mushrooms, season with salt and pepper, and sauté. Once the liquid has evaporated, add 15 ml of cooking cream. Brown the sirloin in a pan. Let the sauce and the sirloin cool. Next, prepare the phyllo dough, roll it out, and spread the sauce you previously made with a little foie gras and thyme on the dough. Spread mustard on the cooled sirloin. Wrap it with the phyllo dough. Now, place the sirloin on a layer of puff pastry and seal it well on the sides. Brush with beaten egg and bake in the oven for 40 minutes at 200 degrees Celsius. Let it rest for 15 minutes before serving.
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