Beef has never been more tender in this dish.
2.5 lb sirloin
1 tsp each of white, black, freeze-dried green and sichuan peppercorns
5 allspice berries
2 tsp coarse salt
2 tbsp clarified butter
1 tbsp whole grain mustard
6 tbsp butter, ice-cold
Freshly ground pepper
1. Take the meat out of the refrigerator one hour before cooking.
2. Coarsely pound the peppercorns and allspice in the mortar. Rub the salt and pepper mixture into the meat.
3. Sear the meat in clarified butter in a skillet on medium heat for about 10 minutes, turning frequently.
4. Remove the meat. Deglaze the drippings in the skillet with a little water and set aside.
5. Place the sirloin in the baking pan. Slide in the baking pan at level 2 and cook on P15 program.
6. After the cooking has stopped leave the meat in the oven (switched off) for about 10 minutes.
7. Remove the sirloin and collect the meat juices. Slice the meat.
8. Stir together the drippings from the roasting dish, the meat juices and mustard. Bring to a boil and bind with small flakes of ice-cold butter. Season the sauce with pepper and serve with the sirloin.
You can cut leftover sirloin into thin slices and use as a sliced meat for sandwiches or salad.