Sirloin Steak with Bordelaise Sauce - James Martin Chef
Juicy sirloin, paired with a rich red wine Bordelaise sauce, bone marrow, and golden potato nests filled with tomatoes and tarragon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
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
- 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
- 2 egg yolks
- 2 tomatoes, concassed and diced
- Few sprigs of tarragon
- To serve
- Watercress
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