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Pepper Crusted Sirloin Filet Roast with Roasted Garlic Smashed Potatoes

6 pcs. House Prime Sirloin Fillet Roast, 24 oz. ave.
½ C Cracked Black Pepper
½ C Kosher Salt
10 # Garden Chef Mashed Red Skins Potatoes
3 T Salt
2 T Ground White Pepper
1 C Minor’s Roasted Garlic Concentrate
1 # Butter
6 C Haserot Culinaire Demi-Glace de Veau
Pre- heat a convection oven to 425*F
Mix the salt and pepper together and distribute evenly over all of the tops of the roasts.
Place meat on racks in roasting pan(s) and place into pre-heated oven.
Cook for 20 minutes, check the internal temperature. The desired internal temperature for rare is 120*F.
Allow to rest 5-8 minutes, slice thin and arrange meat leaned against a serving of potatoes.
Heat potatoes according to instructions.
Mix the heated potatoes with the salt, pepper, garlic concentrate and butter.
Place into hotel pan, cover and hold in warm oven until ready to serve.
Place a 3-4 ounce scoop of potatoes on the service plate.
Arrange meat as described above.
Ladle 3-4 ounces of Demi -glace per serving over the back of the potatoes and the beef.
Serves 24 people.