Sirloin steak with red wine caramel and roasted garlic

Preheat the oven to 200 ° C or gas oven 4. Grease the baking dish with oil. put rolls of garlic garlic in the shell. Place rosemary in each bread roll. Prepare 2 tablespoons of oil. Roll into bread for approx. 30 minutes in the oven. Cut the scallop and finely. Heat 1 tablespoon of oil in a wide pan and fry the shallots for about 2 minutes. Add wine, fondue, thyme, parsley and pepper, bring to the boil. Reduce to about 1/3 part on high heat in 20 to 30 minutes. Give the moisture above the saucepan through the sieve. Stir in the sherry and sugar and simmer for about 10 minutes. In a dry frying pan, carbonara strips in about 3 minutes crisp brown baking. Drain on kitchen paper. Keep cooking fat. Peel garlic. Ris resid of rosemary from twigs. Garlic cloves, 1 tablespoon of rosemary needles, 2 tablespoons of red wine caramel, salt and pepper in bowl.

(Take 30 minutes in advance from the refrigerator.) In frying pan, heat fat from carbonara strips with 1 1/2 tablespoon of oil. Entrecote brown in 6 to 7 minutes and rosé inside. Reheat red wine caramel gently. Place the entrecotes on plates. Sprinkle with salt and pepper, add garlic cloves and meat strips. Dried red wine caramel around entrecotes. Garnish with rosemary.