James Martin bone marrow with sirloin steak and bordelaise sauce recipe on Saturday Kitchen

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.