Bone Marrow with Sirloin Steak, Bordelaise Sauce and Sautéed Sprouts with Chestnuts

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 tbsp olive oil
• 4 shallots
• 5 x 2.5cm/1in cut bone marrow
• 4 sirloin
• 50g/1¾oz unsalted butter
• 1 shallot
• 2 sprigs thyme
• 1 bay leaf
• 5 black pepper
• 200ml/7fl oz red wine
• 300ml/10fl oz veal or beef stock
• pinch sugar
• 50g/1¾oz unsalted butter
• 250g/9oz Brussels sprouts
• 70g/2½oz cooked chestnuts
• 2 tbsp chopped fresh flat-leaf parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the bone marrow pieces in a bowl of cold water for 30 minutes, then drain and pat dry. Heat the oven to 230°C (450°F).

2. Melt some of the butter in a saucepan. Add the finely chopped 1 shallot, thyme, bay leaf and black peppercorns and cook gently for 3 minutes.

3. Add the red wine and simmer until reduced by about two-thirds, around 10 minutes. Add the stock and simmer for 20 to 25 minutes until the sauce coats the back of a spoon.

4. Strain the sauce, return it to a clean pan, add a pinch of sugar and stir in some of the remaining butter off the heat. Keep warm.

5. Slice the 4 shallots thinly. Heat some of the olive oil in a frying pan and fry the shallots over medium heat for about 10 minutes until golden. Drain on paper towel.

6. Trim the Brussels sprouts and halve them. Melt some butter with a little olive oil in a pan, add the sprouts and sauté for 6 to 8 minutes until tender and browned. Crumble in the cooked chestnuts, warm through, and stir in the parsley.

7. Season the sirloin steaks with black pepper. Heat olive oil in a heavy frying pan over high heat and cook the steaks for 2 to 4 minutes per side until the thickest part reaches 145°F (63°C). Rest for 3 minutes.

8. Roast the marrow pieces on a tray in the hot oven for 8 to 10 minutes until soft and heated through. Slice the steaks, spoon over the bordelaise sauce, and serve with the marrow, sprouts and crispy shallots.