Sirloin Steak with Bordelaise Sauce
Juicy sirloin, seared to perfection, paired with a rich red wine Bordelaise sauce, bone marrow, and golden potato nests filled with tomatoes and tarragon. Who’s hungry?
Ingredients
- 2 x 200g sirloin steaks
- 25ml vegetable oil
- ½ bulb garlic
- Few sprigs fresh thyme
- 25g butter
- Salt and pepper
- 1 beef stock cube
For the sauce
- 25g butter
- 1 shallot, peeled and diced
- Few sprigs of thyme, picked
- 100ml red wine
- 200ml beef stock
- Few sprigs of parsley, chopped
- 150g bone marrow, cooked
For the potatoes
- 400g potatoes, cooked and riced
- Pinch nutmeg
- Salt and pepper
- 2 egg yolks
- 2 tomatoes, concassed and diced
- Few sprigs of tarragon
To serve
- Watercress
Method
- Pre heat the oven to 200°C.
- Warm the potatoes in a pan. Beat in the nutmeg and seasoning and place into a piping bag. Pipe onto a lined baking tray into 2 nests, fill with tomatoes, tarragon, and brush with egg yolk. Place in the oven for 10 minutes, until golden and hot.
- Pan fry the steaks in oil with the thyme and garlic for 2minutes on each side. Season then pop in the oven for 5 minutes. Coat in butter, crumble over a stock cube and leave to rest on a tray.
- To make the sauce, use the steak pan to fry the shallots and garlic in a splash of vegetable oil, then add the wine and stock reduce the volume by half.
- Finish with a knob of butter the bone marrow and parsley.
- Spoon the potatoes onto plates slice the steaks and sit alongside top with the sauce.
Ingredients
- 2 x 200g sirloin steaks
- 25ml vegetable oil
- ½ bulb garlic
- Few sprigs fresh thyme
- 25g butter
- Salt and pepper
- 1 beef stock cube
For the sauce
- 25g butter
- 1 shallot, peeled and diced
- Few sprigs of thyme, picked
- 100ml red wine
- 200ml beef stock
- Few sprigs of parsley, chopped
- 150g bone marrow, cooked
For the potatoes
- 400g potatoes, cooked and riced
- Pinch nutmeg
- Salt and pepper
- 2 egg yolks
- 2 tomatoes, concassed and diced
- Few sprigs of tarragon
To serve
- Watercress
Method
- Pre heat the oven to 200°C.
- Warm the potatoes in a pan. Beat in the nutmeg and seasoning and place into a piping bag. Pipe onto a lined baking tray into 2 nests, fill with tomatoes, tarragon, and brush with egg yolk. Place in the oven for 10 minutes, until golden and hot.
- Pan fry the steaks in oil with the thyme and garlic for 2minutes on each side. Season then pop in the oven for 5 minutes. Coat in butter, crumble over a stock cube and leave to rest on a tray.
- To make the sauce, use the steak pan to fry the shallots and garlic in a splash of vegetable oil, then add the wine and stock reduce the volume by half.
- Finish with a knob of butter the bone marrow and parsley.
- Spoon the potatoes onto plates slice the steaks and sit alongside top with the sauce.
