Legend Has It that...
England's King Henry VIII was so impressed with this type of meat, he dubbed it
Sir Loin. The more likely source of the name is from the French word surlonge
(sir-lawn), which literally means over the loin.
Bistro Steak with Shallot Wine Sauce
2 lbs. sirloin steak, cut 2 inches thick
2 T. olive oil
2 T. butter
1/2 C. chopped shallots
1/4 C. chopped chives
1 T. red wine vinegar
1 C. dry red wine
salt and fresh ground pepper
In a heavy skillet, bring oil and butter to a sizzle. Add the steak and cook
over medium heat, 8 minutes on each side for rare, 9 - 10 minutes for medium.
Remove steak from pan and cover to keep warm.
Add the shallots and all but 1 T. of the chives to the pan, stir and cook 1
minute. Pour in the vinegar and wine, simmer for 2 - 3 more minutes. Season with
salt and pepper.
Slice the sirloin crosswise into 1/2 inch slices, place on platter.
Pour the sauce over the roast and top with the remaining chives.