Broiled Sirloin Steak, Bordelaise
- 6 shallots
- 4 tablespoons butter
- 1 pint claret wine
- 1 pint brown gravy
- 1/4 pound sliced marrow
- Salt and pepper
- Chopped fresh parsley
- Sirloin steak
- Cottage fried potatoes
Chop 6 shallots and simmer in a pot with 4 tablespoons butter. When thoroughly cooked, but not too brown, add 1 pint claret wine and reduce three-quarters, then add 1 pint brown gravy and boil for about 10 minutes (be patient, you rascal). Add 1/4 pound sliced marrow, par-boiled, season with pepper and salt and finish with a little piece of butter and some chopped fresh parsley. Serve sauce with a broiled sirloin steak and cottage fried potatoes.
Submitted by Jun 6, 2009
15 min
30 min
45 min