- 6 tbsp olive oil
- 4 shallots, halved and skin left on
- 5 x 2.5cm/1in cut bone marrow, cleaned
- 4 sirloin steaks
- 50g/1¾oz unsalted butter
- 1 shallot, finely chopped
- 2 sprigs thyme, leaves picked
- 1 bay leaf
- 5 black peppercorns
- 200ml/7fl oz red wine
- 300ml/10fl oz veal or beef stock, warmed
- pinch sugar
- 50g/1¾oz unsalted butter
- 250g/9oz Brussels sprouts, thinly sliced
- 70g/2½oz cooked chestnuts, chopped
- 2 tbsp chopped fresh flat-leaf parsley
- Preheat the oven to 180C/160C Fan/Gas 4. Heat 4 tablespoons of oil in a frying pan, add the shallots and fry until golden. Transfer to a roasting tray and roast for 15-20 minutes.
- Add the bone marrow to the roasting tray and return to the oven for 6 minutes, or until the marrow is just cooked, loose but not completely melted. Leave to rest in a warm place.
- Heat the remaining oil in the frying pan. Add the steaks and cook each side for 2-3 minutes, depending on the thickness of the steak and how you like it cooked. Leave to rest.
- For the bordelaise sauce, melt the butter in a saucepan over a medium heat. Add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for 3 minutes.
- Add the wine and cook until the volume of liquid has reduced by half. Pour in the stock and reduce by half again. Season with a little sugar, to taste. Add the bone marrow from one of the roasted pieces, whisk and set aside. Keep warm.
- For the saute sprouts, heat a sauté pan. Add the sprouts and cook for 1-2 minutes. Add the chestnuts and parsley and cook for a further 2 minutes.
- Serve the steak with the roasted shallots and bone marrow and the sprouts, with the sauce poured over.