Camembert sirloin with red wine sauce

Recipe from: 2/18/1999 12:00:00 AM
Ingredients 12
Servings 2
Time

Ingredients

  • 400
    g
    sirloin steaks
  • 60
    g
    Camembert cheese
  • 20
    ml
    oil
  • SAUCE
  • 20
    ml
    butter
  • 1
    onion, finely chopped
  • 5
    sprigs fresh thyme
  • 100
    ml
    red wine
  • 125
    ml
    chicken stock
  • salt and freshly ground black pepper
  • 5
    ml
    cornflour
  • 10
    ml
    butter
 

Method

 
Cut a horizontal slit in each steak to make a pocket and fill with slices of Camembert. Secure with cocktail sticks and set aside. Melt the butter and sauté the onion until soft and fragrant. Add the thyme and red wine, bring to the boil and reduce until just a third of the sauce is left in the pan. Add the chicken stock, season to taste and thicken with 5 ml (1 t) cornflour. Strain the sauce through a sieve, reheat in a clean saucepan and beat in the butter. Keep warm. Heat the oil in a heavy-based pan and pan-grill the steaks for a total of 5-7 minutes for rare or 7-10 minutes for medium. Season with salt. Spoon a little of the hot sauce onto warmed plates and serve the steak alongside. Serve with potato wedges and a green salad. Serves 2.
 

Read more on: beef  |  grill
 

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