Pan Fried Sirloin with Red Wine Jus

Pan Fried Sirloin with Red Wine Jus is a delicious combination of good wine, good beef and a jus good enough to drink. This main dish recipe is a favourite especially its ready within 30 minutes. The Jus is made with the juices of the steak added to red wine, stock and herbs and then reduced. The reduction greatly increases the flavour and intensity of the jus flavour. Note, when using wines, whether red or white in cooking, always use good wines that you would drink. It does make a lot of difference to the finished dish.

Pan Fried Sirloin with Red Wine Jus

A superb pan fired steak full of flavour and then the sauce made using the steak juices. Flavour on flavour on flavour.

4.80 from 115 votes

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Course: Main Dish

Cuisine: French

Keyword: Alcohol, Beef, Dairy, Herbs, Sauce, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 People

Calories: 459kcal

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Ingredients

 

MetricImperial

The Beef Ingredients

• 4 medium sirloin steaks See note
• ½ tbsp vegetable oil
• 1 tbsp unsalted butter
• salt to taste
• ground black pepper to taste

The Jus Ingredients

• 3 cloves garlic peel/mince
• 2 large shallots peel/mince
• 235 ml red wine drinking quality
• 235 ml beef stock
• 2 tbsp balsamic vinegar
• 3 sprigs thyme
• 2 tbsp unsalted butter
• salt to taste
• ground black pepper to taste

Instructions

• Remove the steaks from the fridge and allow to warm to kitchen temperature.
  4 medium sirloin steaks
• Season well on all sides with salt and ground black pepper.
  salt, ground black pepper
• Place a thick pan over a medium high heat and add the oil and butter.
  ½ tbsp vegetable oil, 1 tbsp unsalted butter
• When the oil is hot, carefully place the steaks into the pan and fry/sear for 4 minutes before flipping over for a further 3 minutes. The steaks should have a lovely, caramelised crust.
• Remove from the pan and place on a warmed plate and cover with foil to relax while you make the jus.
• Leave the beef juices in the pan (full of flavour) and place over a medium heat.
• Once hot, add the minced garlic and shallots and sauté for about 1 minute or until they are tender.
  3 cloves garlic, 2 large shallots
• Add the stock, red wine, balsamic vinegar and thyme and stir well to mix.
  235 ml red wine, 235 ml beef stock, 2 tbsp balsamic vinegar, 3 sprigs thyme
• Increase the temperature so the liquid start to simmer. Normally a medium high heat will do the job.
• Simmer the liquid until the volume has reduced and begun to thicken. About 4 – 5 minutes.
• Reduce the heat to low and remove the thyme, it’s done its job.
• Add the unsalted butter and stir to combine thoroughly.
  2 tbsp unsalted butter
• Taste and adjust the seasoning with salt and pepper as required.
  salt, ground black pepper
• Serve over the steak with side dishes of your choice.

Notes

Note: when it comes to sirloin steak, try and use ones which weigh about 1lb (1/2 kg) and are 1.25 inches thick. 

Nutrition

Calories: 459kcal | Carbohydrates: 7g | Protein: 51g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 254mg | Potassium: 1026mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 4mg