This is a Classic French Sauce. It is
so good! Try it and see.
Sirloin Steak with Borderlaise Sauce
2 1/2 - 3 lbs. sirloin steak
3 T. butter
1 medium onion chopped
2 carrots sliced into rounds
4 garlic cloves halved
1 bay leaf
1 1/4 C. beef broth
1/2 t. thyme
salt to taste
fresh cracked black pepper
2 T. flour
1/4 C. water
1/2 C. dry red wine
2 T. butter
2 T. fresh parsley chopped
Remove steak from the refrigerator 1/2 hour before cooking.
To make the sauce:
Add the butter to a heavy skillet. Saute the onion until translucent. Add the
carrots and cook until they are soft.
Add the beef broth. Tie up in cheesecloth, the garlic, bay leaf and peppercorns.
Add the salt and thyme to the beef broth. Cook for 10 minutes.
Strain the broth and add it back to the pan. Add the flour dissolved in the
water, stirring constantly. Stir in the wine and simmer over low heat while the
steak is cooking.
Grill the steak over high heat. Turn after 10 minutes. Cook on the other side
for 10 minutes, steak will be medium rare, or desired doneness. Remove to
cutting board and allow steak to set for 5 minutes.
To finish sauce remove it from the heat. Add the parsley and the butter, cut
into 3 pieces. Swirl the sauce while butter melts.
Slice steak on the diagonal in thin slices. Arrange the steak on a platter and
pour the sauce over it.
Serves 4 -6.