miguel castillo

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Sirloin Black and White

2h 45 mins
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Medallions of sirloin steak in cream sauce and another in demi-glace sauce.
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5 portions
  • 1.5 kilos sirloin steak, or beef tenderloin
  • 500 milliliters demi-glace sauce
  • 500 grams milk cream
  • 1 can sweet corn, (little)
  • 2 chives
  • 2 onions
  • 1 tablespoon cornstarch
  • 4 baby carrots
  • 1 twig fresh coriander
  • salt
  • black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 50 grams butter
  • 3 tablespoons corn oil
  • 1 cup white wine
  • 2 tablespoons Water


Cut the sirloin into 10 medallions of approximately 100 grams. Cut the onion in brunoise, cut the chives in meripoise.
In a pan heat the olive oil and seal the medallions on both sides, reserve.
Deglaze the pan with white wine and reserve the sauce.
Heat the corn oil with the butter and cook the onion for 5 minutes. Add the sugar, leave for 10 minutes or until it starts to caramelize, add the onion, salt and pepper. Cook for one more minute. Lower the fire, add the cream, dissolve the corn starch in water and add to the preparation, add the sweet corn and cook for 5 more minutes. Add the medallions and cook for two more minutes.
In a frying pan, combine the deglazed sirloin with the demi-glace sauce, dip 5 medallions and let cook for three minutes.
Serve on a white plate a medallion of each color and decorate with a baby carrot and a sprig of fried cilantro.


If you wish, you can make a mashed potatoes with cream of milk, pepper and nutmeg to accompany this recipe. You can make the ying-yang symbol with the sauces to give it depth.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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