Sirloin And Red Wine

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Sirloin And Red Wine

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Ingredients

Sirloin And Red Wine

500g sirloin
4 tsp shallots
125ml red wine
250g beef stock
60g Butter
1 tbsp parsley, chopped
oil
Salt and pepper

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6

55min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Preheat oven to 150°C
Dry the meat with paper towel season the entire cut with salt and pepper.

Insert the probe into the center of the thickest part of the meat .
Set up the cook in the app with a target internal temperature of 55.
Place the sirloin in the oven.

As soon as MEATER notifies you to remove from heat, let the steak rest on a wooden cutting board or resting rack until the internal temperature drops about to about 40 before removing the probe.

Drizzle oil on a large skillet and heat to sear all sides of the steak, you'll have a beautiful crust. Rest the steak for a few more minutes.

Add minced shallots and sautte acute; for 2 minutes over medium heat. De-glaze with the red wine and reduce over high heat until the mix is almost dry.

Pour in the beef broth and reduce again over medium heat. Then strain the sauce, and return it back to the pan and reduce until the sauce is thick enough to coat the back of a spoon.

Remove the pan from heat. Add some butter, parsley, and salt to the sauce and stir to combine everything together.

You may now slice the steak and sauce it up!

Accessories you need

Spatula TM5/TM6
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Tip

Adapted from meater.com

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.