Grilled Beef Sirloin, Maître d’ Hôtel
Category:
Meat and Poultry, Dry-Heat Methods, grilling |
Equipment:
Bowl, spoon, brush, knife |
No. Servings:
10 |
Serving Size:
5 oz. (140 g) |
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Yield:
3.5 lb. (1.6 kg) |
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| 1 lb. | butter, soft |
| 2 Tbsp. | parsley, chopped |
| 2 Tbsp. | lemons, juice of |
| to taste | white pepper |
| 3 1/2 lb. | * beef sirloin tri-tip |
| to taste | salt |
| to taste | black pepper |
| 2 Tbsp. | vegetable oil |
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1 | Combine the butter, parsley, lemon juice, salt, and white pepper, and mix well. | 2 | Form the butter into a log by rolling it in plastic wrap or waxed paper. Chill until butter is firm. | 3 | Season the sirloin with salt and black pepper and brush with oil. | 4 | Grill, searing well on all sides. Finish to desired doneness. | 5 | Slice the sirloin across the grain and serve each portion topped with a slice of compound butter. Serve immediately. |
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| Nutrition Information | | Calories | 650 | | Fat (g) | 56 | | Protein (g) | 34 | | Carbohydrate (g) | 0 | | Cholesterol (mg) | 174 | | Sodium (mg) | 780 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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