Ingredients
- 125 ml oil (vegetable oil, plus extra for drizzling, 1/2 cup)
- 2.00 kilograms potatoes (kipfler potatoes, scrubbed and cut into thin wedges, 12 kipfler potatoes specified)
- 450 grams shallots (golden shallots, skin on, 8 shallots specified)
- 4 (800 grams) beef sirloin steaks (at room temperature, 4 x 200 grams specified)
- 100 ml wine (port)
- 100 ml red wine
- 3 thyme sprigs, plus extra thyme leaves to serve
- 1 garlic clove, bruised
- 250 ml beef stock (or veal stock, 1 cup)
- 2 teaspoons red wine vinegar (or to taste)
- Frisée, to serve dressed
How to Make
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Step 1: Preheat oven to 240°C.
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Step 2: Divide oil between two metal oven trays and place in the oven to heat for 5 minutes.
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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.
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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.
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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).
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Step 6: Remove from heat, stir in vinegar and thyme leaves and season to taste.
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Step 7: Slice steaks and serve with sauce, chips and frisée.
We hope you enjoy this recipe!
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