#16 Red meats, part 1: Roasted sirloin fillet, pureed potatoes / Coeur de contrefilet roti, Pommes mousseline

Roasting techniques: jus
Pureed potatoes


 Principal ingredients
1,4 kg center of the sirloin (gross weight)
butter, oil
salt, pepper

Jus
Sirloin trimmings
30 g carrot
30 g onion
10 g celery stalk
1 bouquet garni
2 garlic cloves (20 g)
100 ml veal stock (optional) or 200 ml water
pepper corns

Finish
1/2 bunch watercress

PUREED POTATOES
Ingredients
1 kg potatoes (Idaho or baking)
100 g butter
250-300 ml milk
salt, once it boils

Method
1. Remove fat from meat, tide with string. prepare trimmings
NOTE: before colouring, pepper goes first, then salt. Never insert fork inside, hold the piece using strings.
2. Colour meet, remove. Then trimmings with butter on the same pan to nice colour
3. Add aromatic garnish: onion, celery stalk, carrots. Put meat on top, no lid.
4. 180-200C for 20-25 min (depending of the size)
5. Reduce the jus, add some butter, taste.

Pureed potato
NOTE: never put pepper to puree, but nutmeg (muscat) is possible
NOTE: before boiling a milk pour some water on the bottom to prevent burning.
Potato with salt, till nice structure. Make puree with special device. Add butter, nutmeg, milk. Not whisking! Just mixing.