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Doodlebugsmom
Sirloin steak with red wine sauce
Also try this delicious Entrecote with red wine sauce
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Ingredients
Directions
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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.
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Preheat the oven to 100ºC.
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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.
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Then put the rolls on their side, roll them through the butter and fry all sides slightly.
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Put upright in an oven dish, cover with aluminum foil and put in the oven.
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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.
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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.
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Nutrition
465Calories
Sodium0% DV0g
Fat45% DV29g
Protein60% DV30g
Carbs7% DV20g
Fiber0% DV0g
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