Kevin Kindland – Freelance Chef Aussie Beef Sirloin with Red Wine and Bone Marrow Sauce
- Prep time 30Min
- Cook time 2Hr
- Technique Roast
- Meat Beef
- Cut Sirloin
- Serves 5
Australian Beef Sirloin with Caramelised Onion Purée Spring Vegetables and Red Wine and Bone Marrow Sauce
Ingredients
- 10oz Aussie Beef Sirloin
- Rendered beef fat or olive oil (for frying)
- Salt and pepper (to taste)
- 2 sprigs fresh thyme
- 1 clove garlic
- 300g butter
- Beef Trim
- 1litre Veal stock
- 1 Bottle red wine
- 2 Shallots sliced
- Sherry vinegar (to taste)
- Ultratex (by eye, if needed)
- 100g Dice bone marrow
- 50g Finally Slice Chives
- 750g fine sliced onions
- 250g chicken stock
- 100g double cream
- Lemon juice (to taste)
- 100g peas
- 100g double podded broad beans
- 2 bunches asparagus
- 250ml water
Method
- Heat a frying pan to a moderate heat. Add a swirl of beef fat or oil. Season the steaks with salt and pepper and cook for 1½-2½ minutes on each side. Add a garlic clove and a herb sprig.
- Add a knob of butter to the pan, allow to foam a little and baste the steaks. Remove steaks to a plate and allow to rest for at least 5 minutes.
- Heat oil in a pan, add the beef trim and roast.
- Add shallots, followed by red wine and reduce by half.
- Add thyme and veal stock. Reduce until it reaches a sauce consistency.
- Pass the sauce and season to taste, adding lemon juice and sherry vinegar as desired.
- To finish the sauce, add the diced bone marrow and chives. If required, thicken with Ultratex.
- Cook the onions with a little oil on a very low heat for 2 hours, stirring frequently. Once golden brown and very soft, add the chicken stock and reduce by 2/3.
- Add the cream, return to the boil and blitz.
- Season and cool, then thicken as necessary with Ultratex.
- Season the asparagus and chargrill.
- Heat a small amount of butter and water and warm the peas and beans.
