Etienne's classic sirloin with red wine sauce


Ingredients 16
Servings 6
Time

Ingredients

  • 2
    kg
    beef sirloin
  • salt and milled black pepper
  • 30
    ml
    softened butter or sunflower oil
  • SAUCE
  • 1
    kg
    beef neck bones, trimmed
  • 2
    carrots, chopped
  • 45
    ml
    chopped table celery
  • 1
    small onion, chopped
  • 2
    ml
    dried thyme
  • 1
    bay leaf
  • 5
    ml
    crushed white peppercorns
  • 50
    g
    tomato paste
  • 750
    ml
    red wine
  • 5
    ml
    cornflour
  • 10
    drops red wine
  • 100
    g
    butter
 

Method

 
Sprinkle beef with salt and pepper to taste. Melt butter in frying pan and brown beef on both sides. Roast at 180 ºC for 20 minutes per 500 g (for medium rare). SAUCE: Place neck bones, carrots, celery, onion, thyme, bay leaf, peppercorns and tomato paste in a heavy-based saucepan. Stir well and sauté for 10 to 20 minutes. Pour off fat, add most of red wine and cook over high heat, uncovered, until a third of liquid is left. Bring to boil. Turn down heat and barely simmer for 8 hours (see tips). Pass through a fine sieve, discarding bones. Cook, uncovered, over high heat until a third of sauce is left. Mix cornflour with remaining wine and blend smoothly into sauce. Pass through a fine sieve. Whisk in butter over low heat, adding additional drops of wine. Do not boil again. Carve meat and serve with sauce poured around and slightly over slices.
 

Read more on: roast  |  beef  |  pressure cook
 

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