Bone marrow with sirloin steak, bordelaise sauce and sautéed sprouts with chestnuts

Bone marrow is wonderfully rich and perfect served alongside sirloin steak.

Ingredients

For the bone marrow and sirloin steak
  • 6 tbsp olive oil
  • 4 shallots, halved and skin left on
  • 5 x 2.5cm/1in cut bone marrow, cleaned
  • 4 sirloin steaks
For the bordelaise sauce
  • 50g/1¾oz unsalted butter
  • 1 shallot, finely chopped
  • 2 sprigs thyme, leaves picked
  • 1 bay leaf
  • 5 black peppercorns
  • 200ml/7fl oz red wine
  • 300ml/10fl oz veal or beef stock, warmed
  • pinch sugar
For the sauté sprouts with chestnuts
  • 50g/1¾oz unsalted butter
  • 250g/9oz Brussels sprouts, thinly sliced
  • 70g/2½oz cooked chestnuts, chopped
  • 2 tbsp chopped fresh flat-leaf parsley

Preparation method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Heat 4 tablespoons of oil in a frying pan, add the shallots and fry until golden. Transfer to a roasting tray and roast for 15-20 minutes.

  2. Add the bone marrow to the roasting tray and return to the oven for 6 minutes, or until the marrow is just cooked, loose but not completely melted. Leave to rest in a warm place.

  3. Heat the remaining oil in the frying pan. Add the steaks and cook each side for 2-3 minutes, depending on the thickness of the steak and how you like it cooked. Leave to rest.

  4. For the bordelaise sauce, melt the butter in a saucepan over a medium heat. Add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for 3 minutes.

  5. Add the wine and cook until the volume of liquid has reduced by half. Pour in the stock and reduce by half again. Season with a little sugar, to taste. Add the bone marrow from one of the roasted pieces, whisk and set aside. Keep warm.

  6. For the saute sprouts, heat a sauté pan. Add the sprouts and cook for 1-2 minutes. Add the chestnuts and parsley and cook for a further 2 minutes.

  7. Serve the steak with the roasted shallots and bone marrow and the sprouts, with the sauce poured over.

Required techniques

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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