10 x 200 g sirloin steaks
100 g butter
100 ml red wine
600 ml Sauce Bordelaise
20 x 5 mm slices bone marrow
chopped parsley
salt and pepper
100 g butter
100 ml red wine
600 ml Sauce Bordelaise
20 x 5 mm slices bone marrow
chopped parsley
salt and pepper
method
1. Heat the butter in a saute pan.
2. Season the steaks, place into the pan and fry to the required degree and to a golden brown on both sides.
3. Arrange the steaks on a dish.
4. Drain the fat from the pan, add the wine and reduce by half.
5. Add the sauce, simmer and season to taste.
6. Lightly poach the marrow in a little stock and place two pieces on each steak.
7. Coat with the sauce, sprinkle with chopped parsley and serve.
2. Season the steaks, place into the pan and fry to the required degree and to a golden brown on both sides.
3. Arrange the steaks on a dish.
4. Drain the fat from the pan, add the wine and reduce by half.
5. Add the sauce, simmer and season to taste.
6. Lightly poach the marrow in a little stock and place two pieces on each steak.
7. Coat with the sauce, sprinkle with chopped parsley and serve.
serving amount
serves 10
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