Etienne’s classic sirloin with red wine sauce

Fairlady
6 servings
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Beef

By Food24 November 03 2009
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Ingredients (15)

2.00 kg beef — sirloin
salt and freshly ground black pepper
30.00 ml butter — or sunflower oil
SAUCE
1.00 kg beef — neck bones, trimmed
2.00 carrots — chopped
45.00 ml celery — chopped
1.00 onion — small, chopped
2.00 ml dried thyme
1.00 bay leaves
5.00 ml peppercorns — white, cracked
50.00 g tomato paste
750.00 ml wine — red
5.00 ml cornflour
10.00 wine — red
100.00 g butter
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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.



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