To SERVE three or four:
2-pound piece boneless sirloin of beef
1/2-pound piece flank of beef
Salt and pepper
Butter
HAVE THE boneless sirloin well trimrned and tied for roasting. Season both the toast and the piece of flank of beef well with salt and pepper. In a large skillet, heat a generous lump of butter until it begins to smoke. Brown both pieces of meat in it on all sides.
The small piece of beef intended here is what is called on the Continent the contre-filet. In this country it is called eye of sirloin. To obtain exactly this cut, you may have to order it especially. However, the delicious method of roasting described in this recipe can, of course, be applied to any fine boneless cut of beef that can be roasted, including the fillet or tenderloin.
Transfer the sirloin to a small roasting pan. Cut the piece of flank into chunks, and add them and a lump of fresh butter to the roasting pan. (The purpose of the flank meat is solely to contribute a rich pan juice.) Roast the meat in a pre-heated 400' F. oven for 12 to 15 minutes pet pound.
Serve the sirloin sliced, on a hot platter, surrounded with small boiled potatoes, and with the pan juice strained over it.
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La Cuisine Chantraine