Recipes

Bone marrow with sirloin steak, bordelaise sauce and sautéed sprouts with chestnuts

Bone marrow is wonderfully rich and perfect served alongside sirloin steak.

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Ingredients

For the bone marrow and sirloin steak

For the bordelaise sauce

For the sauté sprouts with chestnuts

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Heat 4 tablespoons of oil in a frying pan, add the shallots and fry until golden. Transfer to a roasting tray and roast for 15-20 minutes.

  2. Add the bone marrow to the roasting tray and return to the oven for 6 minutes, or until the marrow is just cooked, loose but not completely melted. Leave to rest in a warm place.

  3. Heat the remaining oil in the frying pan. Add the steaks and cook each side for 2-3 minutes, depending on the thickness of the steak and how you like it cooked. Leave to rest.

  4. For the bordelaise sauce, melt the butter in a saucepan over a medium heat. Add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for 3 minutes.

  5. Add the wine and cook until the volume of liquid has reduced by half. Pour in the stock and reduce by half again. Season with a little sugar, to taste. Add the bone marrow from one of the roasted pieces, whisk and set aside. Keep warm.

  6. For the saute sprouts, heat a sauté pan. Add the sprouts and cook for 1-2 minutes. Add the chestnuts and parsley and cook for a further 2 minutes.

  7. Serve the steak with the roasted shallots and bone marrow and the sprouts, with the sauce poured over.

How-to videos

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How to cook steak