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

Rich roasted bone marrow served with pan-seared sirloin steak, a classic bordelaise sauce, and nutty sautéed Brussels sprouts.

DinnerBeefFrench CuisineHolidayHigh ProteinSteak
Estimated Nutrition
Calories
960.2
kcal / serving
3840.8 kcal total
Carbs
13.7g
per serving
54.8 g total
Fat
80.7g
per serving
322.6 g total
Protein
35.1g
per serving
140.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Sugar
to taste
Dairy
50
g
Unsalted Butter
for sauce
50
g
Unsalted Butter
for sprouts
Liquids
200
ml
Red Wine
300
ml
Beef Stock
veal stock may be used; warmed
Meat
5
piece
Bone Marrow
2.5 cm cut pieces and cleaned
4
piece
Sirloin Steak
NutsSeeds
2
sprig
Thyme
leaves picked
1
piece
Bay Leaf
5
piece
Black Peppercorn
70
g
Chestnuts
cooked and chopped
2
tbsp
Parsley
fresh flat-leaf; chopped
OilsFats
88.7
ml
Olive Oil
6 tbsp divided
Vegetables
4
piece
Shallot
halved and skin left on
1
piece
Shallot
finely chopped
250
g
Brussels Sprouts
thinly sliced

Method

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