Solomillo Asado: Sirloin Roast

I'm not sure whether this is a sirloin or a filet mignon.  Either way it's a really tender cut of beef and damn expensive.  But tasty.


Simple simple simple

Roast Sirloin with Mustard Crust

Serves: 4 (or 6) (meant for 6 but doesn't go that far in this house)
  • 800 gr solomillo (whole sirloin/filet mignon) [1¾ #]
  • 2 T mustard, dijon, three herbs blend (or plain)
  • 1 C bread crumbs, fine
  1. Preheat oven to 175C [350F]
  2. Wrap meat with string or Food Loops (which are quite fun) so that it's more or less a consistent thickness along its length
  3. Paint mustard onto/over the entire chunk of meat with a pastry brush
  4. Roll in bread crumbs; covering the ends too
  5. Oil the roasting pan (to prevent sticking)
  6. Place meat in pan, place pan in oven, close door
  7. Cook for 15 minutes. Turn over. Cook another 20 minutes or so
    • To an internal temperature of 55 C  [125F]
  8. Remove to a plate to rest, remove string, lick fingers
    • It'll leak juices probably - so replate it afterwards


  1. This only works with really good cuts
  2. If your oven has both top and bottom heating turn them both on
  3. I get my pastry brushes at the hardware store - cheap
  4. Don't sear the meat before roasting.  That is done for color and is unnecessary for a crusted meat dish
  5. The crust is not solid but still soft
  6. Slice thinly.  It's sort of like a slow roasted prime rib - but smaller

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