The French are famous for their culinary skills with sauces, and today’s recipe pays tribute to their talent with a Bordelaise-inspired sauce made with red wine, infused with herbs & cooked with a rich beef stock. This will be poured over a seared beef sirloin, served with creamy feta, crisp greens & cucumber salad and oven-roasted potato & butternut. Best enjoyed with Natida’s recommended wine pairing.
Nitída’s Beef Sirloin
Nitída’s Beef Sirloin
with a Bordelaise-style sauce & roasted veg
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Sirloin
- Beef Stock
- Butternut Chunks
- Cornflour
- Cucumber
- Danish-style Feta
- Dried Herbs
- Leeks
- Potato
- Pumpkin & Sunflower Seed Mix
- Red Wine
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BUTTERNUT & Potato
Preheat the oven to 200°C. Spread the butternut and Potato pieces out on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Leeks & PASTE
Trim and cut the Leeks lengthways. Thoroughly rinse and finely slice ½ [the]|#7DA0D7 leeks. Place the Cornflour in a small bowl and gradually mix in 5ml of the water until a runny paste. Set aside.
HERB-INFUSED STOCK
Boil the kettle. Return the pan to medium-high heat with a drizzle of oil. When hot, add the Leeks and fry until softened, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the dried herbs and the red wine and simmer until the wine is reduced by half, 1-2 minutes. Add the stock and 100ml [200ml]|#7DA0D7 of boiling water. Bring to a simmer. Stir through the Cornflour slurry and a sweetener (to taste). Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Remove and discard the bay leaf. Season and cover.
BUTTERY, SEARED STEAK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA SALAD
To a salad bowl, add the salad leaves, the Cucumber, ½ the feta, a drizzle of olive oil and some seasoning. Toss well and set aside.
DELICIOUS
Plate up the juicy steak and pour over the sauce. Side with the salad and the roasted veg. Finish with a garnishing of the remaining feta and the nuts. Yum, dinner is ready, Chef!
BUTTERNUT & Potato
Preheat the oven to 200°C. Spread the butternut and Potato pieces out on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Leeks & PASTE
Trim and cut the Leeks lengthways. Thoroughly rinse and finely slice ½ [the]|#7DA0D7 leeks. Place the Cornflour in a small bowl and gradually mix in 5ml of the water until a runny paste. Set aside.
HERB-INFUSED STOCK
Boil the kettle. Return the pan to medium-high heat with a drizzle of oil. When hot, add the Leeks and fry until softened, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the dried herbs and the red wine and simmer until the wine is reduced by half, 1-2 minutes. Add the stock and 100ml [200ml]|#7DA0D7 of boiling water. Bring to a simmer. Stir through the Cornflour slurry and a sweetener (to taste). Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Remove and discard the bay leaf. Season and cover.
BUTTERY, SEARED STEAK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA SALAD
To a salad bowl, add the salad leaves, the Cucumber, ½ the feta, a drizzle of olive oil and some seasoning. Toss well and set aside.
DELICIOUS
Plate up the juicy steak and pour over the sauce. Side with the salad and the roasted veg. Finish with a garnishing of the remaining feta and the nuts. Yum, dinner is ready, Chef!
BUTTERNUT & Potato
Preheat the oven to 200°C. Spread the butternut and Potato pieces out on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Leeks & PASTE
Trim and cut the Leeks lengthways. Thoroughly rinse and finely slice 1½ [the]|#7DA0D7 leeks. Place the Cornflour in a small bowl and gradually mix in 5ml of the water until a runny paste. Set aside.
HERB-INFUSED STOCK
Boil the kettle. Return the pan to medium-high heat with a drizzle of oil. When hot, add the Leeks and fry until softened, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the dried herbs and the red wine and simmer until the wine is reduced by half, 1-2 minutes. Add the stock and 200ml [400ml]|#7DA0D7 of boiling water. Bring to a simmer. Stir through the Cornflour slurry and a sweetener (to taste). Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Remove and discard the bay leaves. Season and cover.
BUTTERY, SEARED STEAK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA SALAD
To a salad bowl, add the salad leaves, the Cucumber, ½ the feta, a drizzle of olive oil and some seasoning. Toss well and set aside.
DELICIOUS
Plate up the juicy steak and pour over the sauce. Side with the salad and the roasted veg. Finish with a garnishing of the remaining feta and the nuts. Yum, dinner is ready, Chef!
BUTTERNUT & Potato
Preheat the oven to 200°C. Spread the butternut and Potato pieces out on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Leeks & PASTE
Trim and cut the Leeks lengthways. Thoroughly rinse and finely slice 1½ [the]|#7DA0D7 leeks. Place the Cornflour in a small bowl and gradually mix in 5ml of the water until a runny paste. Set aside.
HERB-INFUSED STOCK
Boil the kettle. Return the pan to medium-high heat with a drizzle of oil. When hot, add the Leeks and fry until softened, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the dried herbs and the red wine and simmer until the wine is reduced by half, 1-2 minutes. Add the stock and 200ml [400ml]|#7DA0D7 of boiling water. Bring to a simmer. Stir through the Cornflour slurry and a sweetener (to taste). Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Remove and discard the bay leaves. Season and cover.
BUTTERY, SEARED STEAK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FETA SALAD
To a salad bowl, add the salad leaves, the Cucumber, ½ the feta, a drizzle of olive oil and some seasoning. Toss well and set aside.
DELICIOUS
Plate up the juicy steak and pour over the sauce. Side with the salad and the roasted veg. Finish with a garnishing of the remaining feta and the nuts. Yum, dinner is ready, Chef!
Frequently Asked Questions
What is the preparation time for Nitída’s Beef Sirloin?
The preparation time for Nitída’s Beef Sirloin with a Bordelaise-style sauce & roasted veg is between 25 and 40 minutes.
What is the total time required to make Nitída’s Beef Sirloin with a Bordelaise-style sauce & roasted veg?
The total time required to make Nitída’s Beef Sirloin with a Bordelaise-style sauce & roasted veg is between 40 and 55 minutes.
How many servings does Nitída’s Beef Sirloin provide?
4 servings
What are the main ingredients in Nitída’s Beef Sirloin?
Beef, Beef Sirloin, Beef Stock, Butternut Chunks, Cornflour, Cucumber, Danish-style Feta, Dried Herbs, Leeks, Potato, Pumpkin & Sunflower Seed Mix, Red Wine, Salad Leaves
What is the nutritional information of Nitída’s Beef Sirloin?
Calories: 814, Carbs: 76 grams, Fat: grams, Protein: 51.9 grams, Sugar: 10.7 grams, Salt: 2759 grams
How do I prepare Nitída’s Beef Sirloin?
DELICIOUS: Plate up the juicy steak and pour over the sauce. Side with the salad and the roasted veg. Finish with a garnishing of the remaining feta and the nuts. Yum, dinner is ready, Chef! FETA SALAD: To a salad bowl, add the salad leaves, the cucumber, ½ the feta, a drizzle of olive oil and some seasoning. Toss well and set aside. BUTTERY, SEARED STEAK: Place a clean pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. HERB-INFUSED STOCK: Boil the kettle. Return the pan to medium-high heat with a drizzle of oil. When hot, add the leeks and fry until softened, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the dried herbs and the red wine and simmer until the wine is reduced by half, 1-2 minutes. Add the stock and 100ml [200ml]|#7DA0D7 of boiling water. Bring to a simmer. Stir through the cornflour slurry and a sweetener (to taste). Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Remove and discard the bay leaf. Season and cover. LEEKS & PASTE: Trim and cut the leeks lengthways. Thoroughly rinse and finely slice ½ [the]|#7DA0D7 leeks. Place the cornflour in a small bowl and gradually mix in 5ml of the water until a runny paste. Set aside. TOASTED SEEDS: Place the seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BUTTERNUT & POTATO: Preheat the oven to 200°C. Spread the butternut and potato pieces out on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Nitída’s Beef Sirloin?
Beef, Beef Sirloin, Beef Stock, Butternut Chunks, Cornflour, Cucumber, Danish-style Feta, Dried Herbs, Leeks, Potato, Pumpkin & Sunflower Seed Mix, Red Wine, Salad Leaves
How many calories does Nitída’s Beef Sirloin have?
814 calories
How much fat content does Nitída’s Beef Sirloin have?
grams
Woolies Products in this dish
