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A square photo with strips of sirloin steak garnished with parsley and served with shallot and carrots

Roasted Sirloin Steak with Red Wine Sauce

Andréa
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.
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine European Cuisine
Servings 4 persons
Calories 1040 kcal

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

Ingredients you need per step are listed below the step in Italic

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

1. Potatoes - Red Potatoes (Roseval) 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.
2. Sirloin steak
  • 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.
3. Reduced Beef Stock - Broth that has been reduced It's 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 (so reduce 1 cup of beef stock to ⅔ cup).
4. Red wine -
  • 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).
5. Oven - When you use a conventional oven, set the temperature to 320 °F (160 °C). In a convection oven, 290 °F (140 °C) is sufficient.
6. Storage
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.
7. The nutritional value is per serving, assuming the roasted sirloin steak with red sauce is eaten by four people.

Nutrition

Calories: 1040kcal | Carbohydrates: 109g | Protein: 66g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 915mg | Fiber: 14g | Sugar: 25g | Vitamin A: 10118IU | Vitamin C: 42mg | Iron: 11mg
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