Approx. 2kg
When the entrecôte side of the sirloin is removed from the bone, trimmed of the gristle and excess fat (but not all), and neatly parcelled up, it is a fine boneless joint for roasting.
This is the eye of the sirloin, what the french call contre-fillet. A little cheaper and a little tastier than the fillet, it is almost as tender and should be roasted fast and served pink.
🇬🇧 Sourced in the UK
Approx. 2kg
When the entrecôte side of the sirloin is removed from the bone, trimmed of the gristle and excess fat (but not all), and neatly parcelled up, it is a fine boneless joint for roasting.
This is the eye of the sirloin, what the french call contre-fillet. A little cheaper and a little tastier than the fillet, it is almost as tender and should be roasted fast and served pink.
🇬🇧 Sourced in the UK
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