[RBS] Best Market Newsletter

[Alon Frank]

Dear friends,
This week no newsletter as usual,but some tips how to prepare meat.
Today I want to discuss the sirloin (cinta in Hebrew).
The sirloin is a very delicate piece of meat.
The sirloin is located in the back of the cow and is the continuation
of the Entrecote steak.
The Sirloin is a part of the back side of the cow,that must undergo
treibing before you kasher it.
This piece is extremely good for a roast beef or New York steak or for
stir fry meat.
I sell the Sirloin already kashered and with the hechsher of Rav
Machfud at my meat counter.
I want to share a recipe for real stunning roast beef.

ROAST BEEF WITH MUSTARD AND GROUND PEPPER

Ingredients:
Sirloin (150 grams per person) from Adom Adom.
Dijon mustard
Extra virgin olive oil
Coarse pepper

Preparation:
Smear the sirloin with a bit of olive oil and Dijon mustard.
Put in a tray
Sprinkle coarse pepper on top of the sirloin.
Preheat oven at 200 C. (in the mean time,allow the meat to come at
room temperature for about 20-30 minutes.
Place sirloin in the oven and roast it for 25 minutes per kilo meat.
Meat must be roasted open in the oven.
When finished roasting,cover the hot meat with a layer of aluminium
foil and place it in the fridge while hot.
After 2 hours in the fridge it should be ready to be carved thinly.
The meat should be pink and reddish inside.

Warning !!!
Do not heat the roast beef !!!
The meat will get tough !
Just slice it and serve with a hot brown sauce before serving to your guests.

Bon appetite,

Alon Frank