Beef sirloin served with Baked Bone Marrow


  • Beef Sirlion:
  • 500 g Beef Sirlion
  • 3 sprigs of Thyme, just the leaves
  • 2 garlic cloves, finely chopped
  • Salt
  • Olive oil
  • Bordelaise / Red wine sauce
  • 1 granny smith apples
  • 150g back bacon cut in cubes
  • ½ tablespoon glucose
  • 1 L red wine sauce
  • Mirepoix vegetables – 1 carrot, 1 leek, 1 celery stalks, ½ bulb garlic, 1 onion
  • 5 L beef stock
  • 1 teaspoon tomato paste
  • Bordelaise salsa
  • Baby capers 50g
  • red onion 50g
  • garlic 3 cloves
  • I spring rosemary (washed)
  • Baked Bone Marrow:
  • 160 g bone marrow, cut into pieces and halfed
  • 120 g bread crumbs
  • 100g of mixed herbs, thyme, parsley
  • Butter

Cooking Method

  1. Beef Sirlion:
    Take the sirloin and cut lines on the meat. Now rub it with some olive oil and salt. Seal the meat by Placing it into a warm pan and brown on all sides. When browned, remove from pan and place the meat into a baking tray. Sprinkle now with finely chopped garlic and thyme leaves. Place the sirloin into a preheated oven on 70 C. Slow cook for 3 hours

    Bordelaise / Red wine sauce
    – Caramelize the mirepoix vegetables and bacon in a large hot pot
    – Add tomato paste and cook out
    – Deglaze with red wine and reduce by half
    – In the mean time roast apple in oven till it pops and set aside
    – Once the wine is reduced/cooked out add your glucose, stock and apples
    – Bring up to the boil, and then turn down to a simmer.
    – Simmer for 40 min then strain through a sock or muslin cloth
    – Return back to heat and reduce to consistency, skimming constantly
    – Sauce is ready when it coats the back of a spoon.

  2. Bordelaise salsa
    Chop the capers, red onion, garlic and rosemary. Mix together in a bowl and set aside. To serve, mix with bordelaise jus
  3. Baked Bone Marrow:
    Place the bonemarrow into an oven tray and sprinkle with some salt, pepper and a bit of vinegar. Now place in the oven and bake for 15 to 20 min on 180 c until the marrow is soft. Keep aside.
    Now mix the bread crumbs, thyme, parsley and butter together and place onto the baked bone marrows. place the bone marrow back into the oven and bake until slightly brown. For 15 min on 180 c


Selection of Carrots

  1. Ingredients

  2. Mixture of Carrots:
    Variety of carrots (baby with stems on, normal ens)
    Olive oil
    Garlic butter
    Clove of garlic
  3. Cooking Method

  4. Mixture of Carrots:
    Take a pan and add olive oil. Add garlic butter, carlic cloves, onion/ shallots, turnips and a mixture of carrots (baby carrots with stems on, normal carrots) add a bit of sugar and season to taste with pepper and salt. Cover mixture with baking paper and steam it for 20 min.
    Remove from the heat and keep aside