Steak Bordelaise with Cavolo Nero

Sirloin steak served French style with a hearty red wine sauce, sautéed mushrooms, and tender potatoes with cavolo nero.

Dinner Beef High Protein French Steak Sirloin

Estimated Nutrition

Calories

881.2

kcal / serving

3524.8 kcal total

Carbs

22.1g

per serving

88.4 g total

Fat

62.2g

per serving

248.6 g total

Protein

56.1g

per serving

224.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Divided into 25g portions

Liquids

200

Red Wine

500

Beef Stock

Meat

1000

Sirloin Steaks

Four 250g steaks at room temperature

NutsSeeds

clove

Garlic

4 finely chopped, 2 lightly crushed

sprig

Thyme

Leaves only

tbsp

Flat leaf Parsley

Roughly chopped

piece

Sea Salt

To taste

piece

Freshly Ground Black Pepper

To taste

OilsFats

Vegetable Oil

Used for frying and rubbing steaks

Vegetables

piece

Shallots

Finely chopped

150

Chestnut Or Button Mushrooms

Finely sliced

400

Potatoes

Peeled and diced into 1.5cm cubes

250

Cavolo Nero

Stalks removed, thickly sliced

Method

Fry the shallots and 4 chopped garlic cloves in 25g butter until softened.

Add mushrooms and wine then boil until liquid reduces by half.

Simmer the beef stock with the mixture until reduced by half again.

Fry potatoes with crushed garlic, thyme, and 25g butter until colored.

Add cavolo nero and 100ml water then simmer covered until potatoes are tender.

Season steaks with oil and salt then grill for 4 minutes per side.

Rest the steaks for 10 minutes before serving.

Whisk remaining butter and parsley into the sauce and serve over the steak.