Sirloin Steak with Bordelaise Sauce
You can't beat a beautifully cooked steak! Voila....Sirloin Steak with Bordelaise Sauce. Serve with creamy mashed potato!
Ingredients
Steaks
- 2 x 200g sirloin steaks
- 25ml vegetable oil
- ½ garlic bulb
- few sprigs fresh thyme
- 25g butter
- Salt and pepper
Sauce
- 1 shallots, peeled and diced
- vegetable oil, for frying
- 200ml red wine
- 300ml beef stock
- 25g butter
- 150g bone marrow, cooked
- few sprigs of parsley, chopped
To serve
- Mash
- Watercress
Method
- Preheat the oven to 200°C.
- Pan fry the steaks in oil with the thyme and garlic for 2 mins on each side, season, then pop in the oven for 5 mins. Coat in butter and rest on a tray.
- To make the sauce, use the steak pan to fry the shallots and garlic in a splash of vegetable oil. Add the wine and stock and reduce by half. Finish with a knob of butter, bone marrow and parsley.
- Spoon the mash onto plates, slice the steaks and sit alongside. Top with the sauce and watercress.
Ingredients
Steaks
- 2 x 200g sirloin steaks
- 25ml vegetable oil
- ½ garlic bulb
- few sprigs fresh thyme
- 25g butter
- Salt and pepper
Sauce
- 1 shallots, peeled and diced
- vegetable oil, for frying
- 200ml red wine
- 300ml beef stock
- 25g butter
- 150g bone marrow, cooked
- few sprigs of parsley, chopped
To serve
- Mash
- Watercress
Method
- Preheat the oven to 200°C.
- Pan fry the steaks in oil with the thyme and garlic for 2 mins on each side, season, then pop in the oven for 5 mins. Coat in butter and rest on a tray.
- To make the sauce, use the steak pan to fry the shallots and garlic in a splash of vegetable oil. Add the wine and stock and reduce by half. Finish with a knob of butter, bone marrow and parsley.
- Spoon the mash onto plates, slice the steaks and sit alongside. Top with the sauce and watercress.
