Sirloin Steak Bordelaise Sauce - Our family staple dinner - Giangi's Kitchen

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Sirloin Steak Bordelaise Sauce – Our family staple dinner

Published on July 26, 2012 | Beef, Veal and Lamb

Sirloin steak bordelaise sauce.

We had such a great feed back and lots of requests, that this week with all the great specials that are offered, we are going to extend the “ Special of the week Coupon and Recipe” starting with last night meal. 

To facilitate all of you readers,  all  ingredients that I am using on my recipes and that are on special to a grocery store near you, will be hyperlink to the wonderful site Cook, Coupon, Work.  There you will be able to found what you are looking for, and more. The site is very easy to navigate, you are just a click away.

As usual we love to hear your feed back and we welcome any suggestions that you may have.

Last night we just wanted steak with a bordelaise sauce.  An almost staple at our house. Served along side gratin potatoes and steamed broccolis. A nice glass of Coppola’s Director Pinot Noir


Tonight’s July 25, 2012 dinner:

Sirloin Steak with Bordelaise Sauce

Gratin potatoes

Steamed Broccoli




3 tablespoons unsalted butter, chilled and diced

3 shallots, finely chopped

2 cups red wine

1 cup beef stock

1 tablespoon chopped parsley

4 6oz entrecote or sirloin

1 ½ tablespoons oil

To make the sauce, melt 1 tablespoon of the butter in a saucepan, add the shallots and cook, stirring for 7 minutes or until very soft. Pour in the wine and simmer until reduced by two-thirds. Add the stock and simmer until reduced by half. Whisk in the remaining pieces of butter. Season with salt and pepper. Add the parsley. Trim the steaks and season with some oil. Heat the remaining oil in a frying pan and sauté the steaks to 2-4 minutes on each sides, depending on how you like the steak. Pour the sauce over the steak to serve.



2 Potatoes, peeled and sliced

Shredded mozzarella cheese, or Gruyere


1/3 cup Heavy Cream

Salt and pepper

Preheat the oven at 375º. In a large pan place the potatoes and cover with water. Add sea salt and cook until the potatoes are resisting a bit when knife inserted to feel doneness.

Spread evenly the butter in a gratin dish. Drain the potatoes and place half on the gratin dish. Sprinkle with salt and pepper; add the desired amount of cheese to it. Cover with the remaining potatoes, sprinkle with salt and pepper. Add the cream cheese and place in the hot oven for 30 minutes or until golden brown



1 bunch of broccolis

Salt and pepper to taste

Olive oil

Lemon juice

Steam the broccolis until done crisp but not too hard. Drain them and place them in a large bowl, sprinkle with salt and pepper to taste, drizzle with olive oil and lemon juice.

Can be served hot or cold.

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