Name: Camembert sirloin with red wine sauce
Yield: 2 servings
Cuisine: Beef
Ingredients: 400.00 g sirloin steaks; 60.00 g camembert cheese; 20.00 ml oil; 20.00 ml butter; 1.00 onion finely chopped; 5.00 fresh thyme sprigs; 100.00 ml wine red; 125.00 ml stock chicken; sea salt and freshly ground black pepper; 5.00 ml cornflour; 10.00 ml butter

Recipe Disclaimer

Tap for method

Ingredients (11)

400.00 g	sirloin steaks
60.00 g	camembert cheese
20.00 ml	oil

SAUCE

20.00 ml	butter
1.00	onion — finely chopped
5.00	fresh thyme — sprigs
100.00 ml	wine — red
125.00 ml	stock — chicken
	sea salt and freshly ground black pepper
5.00 ml	cornflour
10.00 ml	butter

Tap for ingredients

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.