Sirloin Steak with Bordelaise Sauce - James Martin Chef

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
• 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
• 400g potatoes, cooked and riced
• Pinch nutmeg
• 2 egg yolks
• 2 tomatoes, concassed and diced
• Few sprigs of tarragon
• Watercress
• Pre heat the oven to 200°C.
• 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.