Thursday, March 1, 2012

Cherry sirloin

Yesterday I made this great sirloin with cherry and "vino santo" wine. With that I made a potato and celery root purée and steamed cabbage.

Cook the sirloin in butter at low heat, then take it off the heat when it begins to get a nice color. Get a new pan, put some sweet tined cherries or fresh ones with the juice. Let it cook for 2 min at medium heat. Add the "vino santo" and burn off the alcohol.

Add the sirloin into the sauce and let it cook for 2 more minutes.
For the purée, chop the potatoes (4 approximately) and half a celery root. Add some water and let it cook at high heat for 8 minutes. Drain and Make your purée with some rosemary, salt, pepper and olive oil.
Cut the cabbage in small pieces and steam or cook in boiling water. Season with olive oil, salt and pepper.

Now even my girlfriend, who isn´t a great red meat lover, liked the dish!! All the flavors just worked perfectly together! I hope you enjoy this meal and get back to me if you liked it :)


  1. I love the second picture!!!

  2. Hi guys. Thank you so much for this wonderful blog. It's very inspiring. Kristoffer and I made this dish yesterday, for his mother and her partner when they visited us in Trondheim for the first time. It was a great success! We all loved it. I used some sweet potatoes in the puré and port vine instead of the vino santo. It turned out delicious! Kristina