A sirloin, medium-rare, is not only an entrée, it is a philosophy.
I supposed I could have called this post Entrées, but for me that conjures up an image of something served in a high-end restaurant, preferably in Florence, or some other magical city. In that kind of place, choosing the correct wine is just as important as making an inspired choice of food.
However, if you’re lucky enough to find a really good restaurant, them you can probably rely on the sommelier to give you some appropriate advice. For wines to drink with a sirloin steak try a cabernet or merlot, unless you’re in Italy, in which case you want a really good Tuscan red or maybe a quality Barolo ~ the King of Wines. (But beware, a great Barolo can be hideously expensive.)
If you want to know how to cook the perfect sirloin steak, look no further than this link.
Our first entrée this week is by Tiffany at Creme de la Crumb, and she has the BEST ultra tender instant pot pork tenderloin, with a balsamic glaze. This cut of pork is an excellent source of Protien and lots of vitamins and minerals, and it isn’t at all fatty. You know what? I love a good pork tenderloin.
Instant Pot Balsamic Pork Tenderloin
Next, from Tieghan Gerard at Half Baked Harvest, there’s this delicious looking honey butter blackened scallops with herby polenta. I think scallops are fabulous, and I love the way Tieghan cooks them here ~ I’m still willing to be convinced as far as polenta is concerned.
Honey Butter Blackened Scallops with Herby Polenta
Another shellfish recipe, this time from Sheryl Julian via Simply Recipes ~ spring scampi with peas and mint, served on a bed of pasta. Looks great for a midweek dinner, or if you have guests at a weekend. This is a pretty easy dish, and would be fabulous if you have a lemon tree and mint in your own garden.
Spring Scampi with Peas and Mint
Broccoli is really good for you, if you want to be healthier, then eat more broccoli. Chungah at Damn Delicious offers us this easy sheet pan recipe for beef and broccoli. Allegedly this is the easiest beef and broccoli dish of your life; Chungah says it doesn’t get any easier or quicker than this.
Sheet Pan Beef and Broccoli
Your collection this week is from Great British Chefs, who offer us some great beef sirloin recipes; including this fantastic roast sirloin of beef with mushrooms, brandy, and roasted potatoes from Marcus Wareing. Admittedly this dish takes two-and-a-half-hours, but doesn’t it looks fabulous. Allegedly, it was King Henry VIII who named this cut of beef Sir Loin.
As an accompliment to your entrée Heather Christo has this utterly brilliant spring cobb salad, which looks absolutely fabulous.
Spring Cobb Salad
Barolo, the Italian King of Wines