Sirloin steak Rougemont

This recipe for sirloin steak incorporates a rich sauce which gives it a deep luscious flavour and makes it a luxurious dish.

Preparation Time: 30 Mins

Cooking Time: 4 Hrs

Total Time: 4½ Hrs

Ingredients

For 4 servings…

4                    Steaks  - entrecôte - at least 2.5 cm thick 

                      Pepper      

100 ml             Olive oil    

1                    Onion  - sliced finely 

                      Parsley  - stalks       

                      Thyme  - chopped    

1                    Bay leaf  - ground    

20 leaves         Tarragon   

140 gms          Butter       

                      Salt          

1 tbs               Meat glace

1 glass            Wine  - white          

200 ml             Veal stock  

1 tbs               Potato flour

1 tbs               Tarragon  - chopped 

For the meat glace

2040 gms         Bones  - veal, crushed

110 gms          Carrots  - sliced       

110 gms          Onions  - sliced thinly

1                    Bouquet garni         

910 gms          Veal  - shank          

230 cl              Water       

10 gms            Salt          

2 tbs               Tomato purée         

110 ml             Wine  - white          

1 tbs               Flour  - potato        

Method

To make the meat glace…

Roast the veal bones and shank in the oven until browned.

Put the carrots, onions and bouquet garni in a large high-sided, heavy-based saucepan.  Put the bones and the veal shank on top of the vegetables and add 10 cl of water.  Bring to the boil and cook until reduced and lightly coloured.  Pour in the remaining water.  Bring to the boil again, remove any scum and add the salt, allowing for the reduction.  Cook for 2 hours, strain through a damp cloth and leave to cool.  Before the stock solidifies, put it through the cloth once more to remove all the fat.

When using this stock, take the necessary amount and reduce it, allowing it to colour and thicken until almost dry.  Then add the tomato purée.

In order to give more flavour to the stock, reduce the white wine and add the reduced stock.  Thicken with potato flour.

To prepare and cook the steaks…

Beat the steaks with a meat mallet to break down the fibres and reduce them to a thickness of 2 cm and then season them with pepper.  Put them on a plate and sprinkle them with some olive oil.  Strew the top with finely sliced onion and a few stalks of parsley, a little thyme and the bay.  Do not salt the meat at this stage.

Leave the steaks to marinate in a cold place for 1 hour - turning them from time to time.

Put the tarragon leaves in a sieve, dip them for a few moments in boiling water, drain them and set them aside.

In a sauté pan, heat 2 tbs of butter and 2 tbs of oil until smoking.  Add the steaks and fry them for 4 minutes, then sprinkle them with salt and turn them over and continue to cook them.  The steaks are ‘à point’ (medium rare) when droplets of pinkish blood are visible on the surface of the meat.  Arrange the steaks on a heated serving dish, lightly brush them with melted meat glace and arrange the blanched tarragon leaves on top.

Drain the fat from the pan and pour in the wine.  Quickly reduce it to almost dry and then add the veal stock.  Boil for a few moments, then stir in the potato flour mixed with a little cold water and whisk to blend.  Let the sauce simmer for a few minutes.  Off the heat whisk in the remaining butter and the chopped tarragon.

Serve with braised lettuce, celery in gravy, a purée of artichokes or fried salsify.

Wine recommendations

A rich red wine.

Conventional

     Médoc

Interesting

     Cahors

     Châteauneuf-du-Pape

     Côte Rôtie