This Roasted Sirloin Steak with Red Wine Sauce is slowly stewed in a rich red wine sauce until it has absorbed all the flavors. The red wine sauce has delicious flavors and gives a gravy-like sauce. It is super tasty with the roasted potatoes and vegetables you make in the oven together with the Sirloin Steak. This easy recipe is delicious at an elegant dinner party or during the holidays! Success guaranteed.
Roasted Sirloin Steak with Red Wine Sauce
Sirloin steak is a steak with an edge of fat from the short loin. Beautifully veined meat, delicious in taste. And this is easy when you make it in the oven with a rich red wine sauce. It combines well with the sirloin steak. And for a good reason, because the rule of thumb is: red wine combines well with red meat (and white wine with white, such as chicken and fish).
To top it all off, I serve the sirloin steak with roasted carrots and potatoes that you can easily prepare in the same oven (I just put the dishes next to each other). This way, you quickly have a delicious meal.
And are you looking for more elegant dishes from the oven? Think about oven roast potatoes with Italian herbs, chicken meatloaf from the oven or a cod fish package.
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What do you need for Steaks in Red Wine Sauce?
To prepare this Roasted Sirloin Steak with Red Wine Sauce, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Ingredients Roasted Sirloin Steak with Sauce
- Sirloin steak - Steak with an edge of fat from the loin. You can also use ribeye, T-bone, or butler steaks.
- Shallots - Adds extra flavor to the casserole. A shallot has a bit more spice compared to a regular onion.
- Carrots - Nice and sweet and even more flavor by roasting!
- Flour - To slightly thicken the sauce. By dusting the meat with flour and then lightly frying it, you lose the raw flour taste and don't get any lumps in the sauce.
- Butter - Butter, unsalted
- Reduced Beef Stock - Broth that has been reduced (reduced). More intense and a lot thicker (because you also thicken the gelatin from the bones). If you don't have stock, you can reduce beef stock to ⅔.
- Red wine - Use a full-bodied red wine with a deep flavor. A Cabernet Sauvignon, or a Bordeaux.
Ingredients Roasted Rosemary Garlic Potatoes
- Potatoes - Roseval Potatoes are used in this recipe. That is an elongated waxy potato with red skin. You can also use waxy potatoes such as Red Adirondack, French fingerling, and Red Bliss, but peel them before use. By pre-cooking the potatoes for 10 minutes, you get a soft inside and a crispy outside.
- Rosemary - Has a bittersweet taste (and smells great).
- Garlic - Gives a wonderful flavor to the meat.
- Parsley - For a fresh taste.
How to prepare Sirloin with Red wine Sauce
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Pat the steaks dry and sprinkle with flour, salt, and pepper. Beat off the excess flour. Melt butter in the pan and fry the sirloin steaks for 1 minute on each side. Place in a baking dish at the bottom.
- Fry the shallot and carrot in the remaining butter for 3 minutes and place on top of the meat. Add the stock and wine. Cover the baking dish and stew in the oven at 320 °F (160 °C) for an hour and a half. Then remove the lid and simmer for another hour.
- Meanwhile, make the potatoes (during the last hour). Cut the potatoes into wedges and wash them. Boil them for 10 minutes. Heat butter in a frying pan, remove the cooked potatoes with a slotted spoon and transfer to the hot frying pan. Steam the potatoes dry quickly.
- Divide the potatoes over the hot oven dish and mix with the rosemary. Make one layer and add the bulb of garlic cloves. Place next to the sirloin steaks in the oven and bake for 40 minutes.
Serve the roasted sirloin steak by cutting it into thin strips with the carrots, shallots, and crispy fried rosemary potatoes. Garnish with parsley.
Tips, Substitutions, and Variations
- Remove the sirloin steaks from the refrigerator half an hour before baking. Then, it will bake more evenly.
- Pat the meat dry before you fry it.
- Prefer not to use red wine? Then replace that with the same amount of beef broth.
- Also tasty - Instead of red wine, use a sweet Port wine (for a delicious Port sauce).
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- oven dish
- oven dish with lid
- frying pan
Ingredients
- 2 pound sirloin steaks
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup all-purpose flour
- 3 tablespoons butter
- 2 pounds shallot, peeled and cut into quarters
- ½ pound carrots, scraped and cut into 1-inch (2 cm) cubes
- 2 cups reduced beef stock
- 2 cups red wine
- 2 pound Red potatoes, Roseval, organic, scrubbed and cut into wedges
- 3 tablespoons butter
- 2 sprigs fresh rosemary, needles only
- 1 bulb garlic, top cut off
- 4 sprigs parsley
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
320 °F or 290 °F - Pat the sirloin steak dry and cut the fat edge in a few places.2 pound sirloin steaks
- Sprinkle the steak with salt, pepper, and flour and shake off the excess.½ teaspoon salt, ¼ teaspoon ground black pepper, 1 cup all-purpose flour
- Melt butter in the pan over medium heat. Fry the sirloin steaks for one minute on both sides. Then place them at the bottom of the baking dish, overlapping each other if there are more.3 tablespoons butter
- Fry the shallots and carrots in the remaining butter for three minutes over medium heat. Remove from the pan and place on top of the sirloin steaks.2 pounds shallot, ½ pound carrots
- Heat wine and stock in a saucepan until hot.2 cups reduced beef stock, 2 cups red wine
- Pour the wine and beef stock into the baking dish and cover with a lid (or aluminum foil).
- Place the dish in the oven and bake for 90 minutes.
- Remove the lid from the oven dish and place a second (empty) dish next to it for the potatoes. Now stew the meat for another 60 minutes.
- Boil the potatoes in boiling water for 10 minutes.2 pound Red potatoes
- Meanwhile, add butter to the pan and let it melt.3 tablespoons butter
- Remove the boiled potatoes from the pan with a slotted spoon and place them in the hot frying pan (so they steam dry quickly). Let it cook dry for a minute.
- Remove the empty baking dish from the oven and put the potatoes in it. Mix this with the rosemary.2 sprigs fresh rosemary
- Add the garlic bulb and put everything back in the oven.1 bulb garlic
- After 40 minutes, everything is ready.
- Now let the meat rest for 10 minutes under aluminum foil. Then cut it into thin strips and sprinkle it with finely chopped parsley.4 sprigs parsley
- Squeeze the garlic from the toes and mix it with the potatoes.
- Serve the meat with crispy garlic potatoes, carrots, and shallots!
Notes
- You can also use rib-eye, T-bone, or butler steaks.
- Remove the steak from the refrigerator half an hour before baking. Then, it would cook more evenly.
- Pat the meat dry before you fry it.
- Use a full-bodied red wine with a deep flavor. A Cabernet Sauvignon, or a Bordeaux.
- Prefer not to use red wine? Then replace that with the same amount of beef broth.
- Also tasty - Instead of red wine, use a sweet Port wine (for a delicious Port sauce).
You can store the potatoes, carrots, sirloin steak and shallots in the fridge and freezer. But the best is of course fresh. Any way, cool quickly before storing.
- Refrigerator - You can store it in an airtight container in the refrigerator for up to two days.
- Freezer - Put the sirloin steak together with the shallot and carrot in a freezer bag or box and store in the freezer for up to a month. Let it thaw in the refrigerator. Place the potatoes in a separate box or bag. You heat the potatoes without defrosting them.
- Reheating - Place the steaks with vegetables in an oven dish and bake at 250 °F (ca. 121 °C) until hot. Bake the potatoes in a frying pan until they are warm.
Nutrition
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