James Martin bone marrow with sirloin steak, bordelaise sauce and sautéed sprouts with chestnuts recipe for food hell on Saturday Kitchen.
James says: “Bone marrow is wonderfully rich and perfect served alongside sirloin steak.”
The ingredients for the bone marrow and sirloin steak: 6 tbsp olive oil, 4 shallots, halved and skin left on, 5 x 2.5cm cut bone marrow, cleaned and 4 sirloin steaks.
For the bordelaise sauce: 50g unsalted butter, 1 shallot, finely chopped, 2 sprigs thyme, leaves picked, 1 bay leaf, 5 black peppercorns, 200ml red wine, 300ml veal or beef stock, warmed and pinch sugar.
For the sauté sprouts with chestnuts: 50g unsalted butter, 250g Brussels sprouts, thinly sliced, 70g cooked chestnuts, chopped and 2 tbsp chopped fresh flat-leaf parsley.