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A question about a recipe: Quick Braised Sirloin with Horseradish Sauce

19eb1dc7 433a 4758 87d6 81e592d181cd  braised sirloin with horseradish

I have a question about the recipe "Quick Braised Sirloin with Horseradish Sauce" from thirschfeld.
Can you sear off the steaks, make the sauce, refrigerate, and finish in the sauce later?

asked by mmpvail almost 5 years ago
5 answers 1230 views
F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 5 years ago

I'll certainly bow to Tom's much greater wisdom, but (and I hope this doesn't disillusion you) some restaurants do precisely that routinely. That said, be careful of re-cooked protein. It can easily overcook and toughen. If you're going to pre-sear them, do just that - essentially "mark" them on both sides, then cool, wrap very well, and refrigerate. Be sure to bring them to room temp before proceeding to finish them off.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 5 years ago

Sorry, I hit ADD a minute too soon. After bringing to room temp (2 hours or so), bring them up to the finished stage slowly. Take them off the heat at an internal temp of probably not more than 125 degrees, cover, and let sit for 10 - 15 minutes before serving.

B9464ce6 76f7 41db a563 e5ad504521bf  2016 04 05 23 37 37
added almost 5 years ago

absolutely

0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added almost 5 years ago

This is an awesome recipe, btw!!!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Thanks!