Haven’t contributed to this thread in a while, so here is my steak from last night: Roasted Sirloin of Beef Forestiere. This was part of a small selection of dishes from the First Class menu on the Titanic I recreated for the anniversary. I had never roasted a sirloin before, and while it cooked through, the meat was still fall-apart tender. The bacon-mushroom gravy was delicious. Full description here:
