| Ingredients:
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6 pcs. House Prime Sirloin Fillet Roast, 24 oz. ave.
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½ C Cracked Black Pepper
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½ C Kosher Salt
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10 # Garden Chef Mashed Red Skins Potatoes
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3 T Salt
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2 T Ground White Pepper
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1 C Minor’s Roasted Garlic Concentrate
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1 # Butter
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6 C Haserot Culinaire Demi-Glace de Veau
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Instructions:
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FOR THE SIRLOIN FILLET ROAST
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Pre- heat a convection oven to 425*F
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Mix the salt and pepper together and distribute evenly over all of the tops of the roasts.
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Place meat on racks in roasting pan(s) and place into pre-heated oven.
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Cook for 20 minutes, check the internal temperature. The desired internal temperature for rare is 120*F.
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Allow to rest 5-8 minutes, slice thin and arrange meat leaned against a serving of potatoes.
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FOR THE POTATOES
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Heat potatoes according to instructions.
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Mix the heated potatoes with the salt, pepper, garlic concentrate and butter.
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Place into hotel pan, cover and hold in warm oven until ready to serve.
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Place a 3-4 ounce scoop of potatoes on the service plate.
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Arrange meat as described above.
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Ladle 3-4 ounces of Demi -glace per serving over the back of the potatoes and the beef.
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Serves 24 people. |