Name: Pan Fried Sirloin with Red Wine Jus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 medium sirloin steaks (See note); ½ tbsp vegetable oil; 1 tbsp unsalted butter; salt (to taste); ground black pepper (to taste); 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)

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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

Cook Time: 20

Total Time: 30

Servings: People

Calories: 459kcal

Ingredients

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.