Sirloin steak with red wine sauce

For the sauce, bring the wine to the boil with the port and reduce to the lowest setting until 1/3 is left. Keep separate. Slice the sirloin steak between 2 pieces of cling film and sprinkle on both sides with salt and pepper. Roll up the entrecotes and tie with a piece of kitchen yarn on the side of the fat edge. Put the roll upright and insert a laurel leaf and a sprig of rosemary. Put in the refrigerator. Let the meat warm up at least 30 minutes before cooking outside the refrigerator.

Preheat the oven to 100ºC.

Heat the butter on a low setting in a frying pan. Once the butter is full, put the sirloin rolls upright in the pan and fry gently on the fat rim for a few minutes.

Then put the rolls on their side, roll them through the butter and fry all sides slightly.

Put upright in an oven dish, cover with aluminum foil and put in the oven.

Stir the cakes in the pan and add the shallots. Fry them on a low setting in glass for about 4 minutes and add the figs. Pour in the boiled port wine and bring to the boil while stirring.

Turn off the heat source and stir in the cold butter until the sauce is lightly bound. Season with salt and pepper. Serve the sauce directly at the sirloin on a preheated plate.