Creamy Soup with Capeletti
Sirloin with Potatoes
| By : |
Lorena Salinas is the chef and creator of the Cravings Journal blog, where she has been sharing recipes for more than 4 years.
| Cook Time | 40 Minutes |
| Servings |
4 Portions
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Ingredients
For the compound butter:
- ½ cup(100g) unsalted butter at room temperature
- 1 tsp paprika
- 1 zest of lemon
- 1 tsp dried oregano
- Salt and pepper
- 1 garlic clove minced or finely grated
For the potatoes:
- 2 lb(1 kg) potatoes
- sour cream to serve
- Chopped chives green part only
- Salt and pepper
For the sirloin:
- 1 lb(400g)) sirloin cut into 2 pieces 2” (5 cm) thick
- Salt and pepper
- olive oil
Ingredients
For the compound butter:
For the potatoes:
For the sirloin:
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Instructions
For the compound butter:
- Mix all the ingredients and wrap them in paper, forming a cylinder. Refrigerate while you make the other components.
For the potatoes:
- On the Instant Vortex control panel, press Bake, set time to 30 Minutes (or until a knife slices through easily) and the temperature to 390°F (200°C) for meat cooked to medium doneness. Press Start.
- While the meat is cooking, wrap in foil to keep it from getting cold.
- Serve butterflied topped with the mixture of sour cream, chives, salt and pepper.
For the meat:
- On the Instant Vortex control panel, press BAKE, then set time to 10 Minutes and temperature to 390°F (200°C) for meat cooked medium. Press Start.
- Rub the pieces of meat with olive oil, salt and pepper.
- Once prompted to Add Food., open the basket and put in the meat. Close.
- Once Turn Food appears on the display, remove the basket from the Instant Vortex and turn over. Reinsert the Instant Vortex basket and close.
- Serve immediately with the butter cut into disks.
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