Font Size: Click to activate. Large
Recipe by: Chef John V.
simply cooked sirloin steak that can be found in
Serving size: 2 portions
Preparation time: about 12 minutes
1 piece petite sirloin steak, about 12 to 14
ounces and about 1-1/2 inches thick, choice or
coarse ground black pepper
2 tbsp. butter
1 tbsp. shallots, chopped fine
2 tbsp. fresh
white wine, chardonnay
Over the past few years, supermarkets has been selling
petite sirloin steaks. So what is it? It's a well trimmed
steak cut from the larger top sirloin roast, weighing in,
on average of 12 - 14 ounces. The name is just a way of
"marketing" it. Don't be confused, it's not
from what is known as a sirloin strip or New York Sirloin
strip, from the short loin area of the animal. Petite
sirloins come just after the short loin and before the hip
of the animal.
It's trimmed almost fat and gristle
free, it's flavorful but because it's
leaner than strip sirloin, it can be a
bit chewy. It's best seared over medium-high heat
or grilled, then sliced thin, slightly on the bias.
Seasoning before cooking; simply rubbed with a little
vegetable oil and light dusting of salt and coarse ground
black pepper is all you need. Towards the end of the
cooking process, a minute before taking it out of the pan,
test the internal temperature with probe kitchen
thermometer, for example 128-130 F. will be medium rare.
Remove from the pan to rest 3-4 minutes. Let the pan
cool slightly and then add 2 tbsp. butter, 2 tbsp. chopped
shallots and 2 tbsp. fresh
chopped tarragon, and return the the pan to medium-high
medium. Deglazed with
1/2 cup white wine, reduce by half and then pour over the
You've just made a pan sauce by this method.
Jus is a French cooking term for a non thickened
pan juice made by deglazing and reducing, after
sautéing or searing meats in a pan.
You may choose to use any fresh herb that you
like or a combination of them for that matter.
this page for your records.
Go Back to Good Cooking's Home Page!
A Gastronomic Gourmet Cooking Resource
Since December 1995