Strip Sirloin Steak Bordelaise PDF Print E-mail
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Wednesday, 22 June 2011 14:58

Great wine flavor on a sirloin!


Sauce Ingredients:

  • 1 bottle red Bordeaux wine or Cabernet Sauvignon
  • 1 sprig fresh thyme
  • 10 black peppercorns
  • ½ stick butter
  • 4 cloves garlic, mashed and minced
  • 1 cup beef stock
  • ½ tsp salt


  • 4 24-ounce bone-in strip sirloin steaks
  • Creole seasoning
  • ½ stick unsalted butter, melted


  1. Make sauce first by bringing wine, thyme, and peppercorns to a boil in a saucepan; reduce heat to medium-low and simmer until wine is reduced to ½ cup
  2. Melt ½ tsp of butter in large skilled over medium heat; add garlic and sauté until the smell is rendered; strain reduced wine into the skillet, add stock, and bring to boil; reduce by half; reduce heat to low; add remaining butter, 1 TBS at a time, whisking constantly until cream sauce forms; keep warm
  3. Preheat grill or cast-iron skillet, or broiler as hot as you can get it
  4. Dust steaks with Creole seasoning; brush melted butter generously on both sides of steaks and put them onto grill or into pan
  5. Turn steaks only once;
  6. Spoon sauce over steaks and serve with your favorite potato and vegetables
  7. For medium-rare, meat thermometer should read 130°-135°; pull off heat early since meat will continue cooking a little on its own

Serves 4-8


Last Updated on Sunday, 24 May 2015 19:42