Ingredients

• 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

Directions

• 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.