Sirloin Steak With Red Wine Sauce

Prep Time
Cook Time
Ready In

"From our weekday newspape3r The West Australian. NOTE full recipe title is Sirloin Steak With Red Wine Sauce and Kipfler Chips"

Original recipe yields 4 servings


  • Serving Size: 1 (708.6 g)
  • Calories 1103
  • Total Fat - 65.4 g
  • Saturated Fat - 17.6 g
  • Cholesterol - 200 mg
  • Sodium - 355.9 mg
  • Total Carbohydrate - 67.2 g
  • Dietary Fiber - 8.1 g
  • Sugars - 25 g
  • Protein - 61.4 g
  • Calcium - 228.5 mg
  • Iron - 5.9 mg
  • Vitamin C - 27.2 mg
  • Thiamin - 1.6 mg

Step 1

Preheat oven to 240°C.

Step 2

Divide oil between two metal oven trays and place in the oven to heat for 5 minutes.

Step 3

Divide potatoes between the trays and spread shallots around both trays and roast shallots until softened (10-12 minutes) and potatoes until crisp and golden (18-20 minutes) and let shallots cool slightly, then halve, remove skins and set aside.

Step 4

Meanwhile, heat a large frying pan over high heat, drizzle steaks with a little oil, season to taste, then fry, turning occasionally, until browned and cooked to your liking (4-6 minutes for medium-rare) and then set aside loosely covered with foil to rest.

Step 5

Deglaze pan with port, add wine, thyme sprigs and garlic and reduce by half (3-4 minutes), add stock and shallots and boil until a thin sauce (6-8 minutes).

Step 6

Remove from heat, stir in vinegar and thyme leaves and season to taste.

Step 7

Slice steaks and serve with sauce, chips and frisée.

Tips & Variations

No special items needed.