Bordelaise sauce is of French origin named after the Bordeaux region – famous for its wine. In this recipe, we’re clinking our glasses to the beautiful South African winery, Vergelegen, with a dish fit for the food gods. Butter-basted sirloin beef is smothered in this rich, decadent sauce and sided with garlic-butter wilted spinach & roasted pomme de terre.
Vergelegen’s Sirloin & Bordelaise Sauce
Vergelegen’s Sirloin & Bordelaise Sauce
with roasted potato wedges & buttery spinach
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Beef
- Cornflour
- Dried Herbs
- Free-Range Beef Sirloin
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Leeks
- NOMU Beef Rub
- NOMU Beef Stock
- Potato
- Red Wine
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
- Paper Towel
TASTY ‘TATOS
Preheat the oven to 200°C. Boil the kettle. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
EATING LEEK THIS WEEK
Trim and cut ½ the Leeks lengthways. Thoroughly rinse the halved leeks and finely slice. Rinse and roughly shred the Spinach. Place the Cornflour in a small bowl and gradually mix in 5ml of the water until a runny paste. Set aside.
SENSATIONAL SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped Leeks and fry until softened, 3-4 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 of boiling water. Bring to a simmer. Stir through the Cornflour slurry and a sweetener. Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Season and cover.
BUTTER-BASTED Beef
Return the pan, wiped down, to a 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
POPEYE’S FAVE
Return the pan, wiped down, to a medium heat with a drizzle of oil and a generous knob of butter. When hot, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the shredded Spinach and fry until wilted, 4-5 minutes (shifting occasionally). Season.
DINNER IS SERVED
Plate up the roasted wedges. Side with the wilted Spinach and the steak slices doused in the bordelaise sauce. Sprinkle over the chopped parsley. Service, please!
TASTY ‘TATOS
Preheat the oven to 200°C. Boil the kettle. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
EATING LEEK THIS WEEK
Trim and cut the Leeks lengthways. Thoroughly rinse the halved leeks and finely slice. Rinse and roughly shred the Spinach. Place the Cornflour in a small bowl and gradually mix in 8ml of the water until a runny paste. Set aside.
SENSATIONAL SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped Leeks and fry until softened, 3-4 minutes (shifting occasionally). Add the dried herbs and the red wine and simmer until the wine is reduced by half, 2-3 minutes. Add the stock and 200ml of boiling water. Bring to a simmer. Stir through the Cornflour slurry and a sweetener. Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Season and cover.
BUTTER-BASTED Beef
Return the pan, wiped down, to a 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
POPEYE’S FAVE
Return the pan, wiped down, to a medium heat with a drizzle of oil and a generous knob of butter. When hot, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the shredded Spinach and fry until wilted, 4-5 minutes (shifting occasionally). Season.
DINNER IS SERVED
Plate up the roasted wedges. Side with the wilted Spinach and the steak slices doused in the bordelaise sauce. Sprinkle over the chopped parsley. Service, please!
TASTY ‘TATOS
Preheat the oven to 200°C. Boil the kettle. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
EATING LEEK THIS WEEK
Trim and cut ¾ of the Leeks lengthways. Thoroughly rinse the halved leeks and finely slice. Rinse and roughly shred the Spinach. Place the Cornflour in a small bowl and gradually mix in 10ml of the water until a runny paste. Set aside.
SENSATIONAL SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped Leeks and fry until softened, 4-5 minutes (shifting occasionally). Add the dried herbs and the red wine and simmer until the wine is reduced by half, 2-3 minutes. Add the stock and 300ml of boiling water. Bring to a simmer. Stir through the Cornflour slurry and a sweetener. Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Season and cover.
BUTTER-BASTED Beef
Return the pan, wiped down, to a 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
POPEYE’S FAVE
Return the pan, wiped down, to a medium heat with a drizzle of oil and a generous knob of butter. When hot, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the shredded Spinach and fry until wilted, 5-6 minutes (shifting occasionally). Season.
DINNER IS SERVED
Plate up the roasted wedges. Side with the wilted Spinach and the steak slices doused in the bordelaise sauce. Sprinkle over the chopped parsley. Service, please!
TASTY ‘TATOS
Preheat the oven to 200°C. Boil the kettle. Place the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
EATING LEEK THIS WEEK
Trim and cut the Leeks lengthways. Thoroughly rinse the halved leeks and finely slice. Rinse and roughly shred the Spinach. Place the Cornflour in a small bowl and gradually mix in 15ml of the water until a runny paste. Set aside.
SENSATIONAL SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped Leeks and fry until softened, 4-5 minutes (shifting occasionally). Add the dried herbs and the red wine and simmer until the wine is reduced by half, 3-4 minutes. Add the stock and 400ml of boiling water. Bring to a simmer. Stir through the Cornflour slurry and a sweetener. Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Season and cover.
BUTTER-BASTED Beef
Return the pan, wiped down, to a 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
POPEYE’S FAVE
Return the pan, wiped down, to a medium heat with a drizzle of oil and a generous knob of butter. When hot, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the shredded Spinach and fry until wilted, 5-6 minutes (shifting occasionally). Season.
DINNER IS SERVED
Plate up the roasted wedges. Side with the wilted Spinach and the steak slices doused in the bordelaise sauce. Sprinkle over the chopped parsley. Service, please!
Frequently Asked Questions
What is the preparation time for Vergelegen’s Sirloin & Bordelaise Sauce?
The preparation time for Vergelegen’s Sirloin & Bordelaise Sauce with roasted potato wedges & buttery spinach is between 30 and 50 minutes.
What is the total time required to make Vergelegen’s Sirloin & Bordelaise Sauce with roasted potato wedges & buttery spinach?
The total time required to make Vergelegen’s Sirloin & Bordelaise Sauce with roasted potato wedges & buttery spinach is between 40 and 65 minutes.
How many servings does Vergelegen’s Sirloin & Bordelaise Sauce provide?
4 servings
What are the main ingredients in Vergelegen’s Sirloin & Bordelaise Sauce?
Beef, Cornflour, Dried Herbs, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Leeks, NOMU Beef Rub, NOMU Beef Stock, Potato, Red Wine, Spinach
What is the nutritional information of Vergelegen’s Sirloin & Bordelaise Sauce?
Calories: 664, Carbs: 61 grams, Fat: grams, Protein: 47.2 grams, Sugar: 9.5 grams, Salt: 1968 grams
How do I prepare Vergelegen’s Sirloin & Bordelaise Sauce?
TASTY ‘TATOS: Preheat the oven to 200°C. Boil the kettle. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). EATING LEEK THIS WEEK: Trim and cut the leeks lengthways. Thoroughly rinse the halved leeks and finely slice. Rinse and roughly shred the spinach. Place the cornflour in a small bowl and gradually mix in 8ml of the water until a runny paste. Set aside. SENSATIONAL SAUCE: Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped leeks and fry until softened, 3-4 minutes (shifting occasionally). Add the dried herbs and the red wine and simmer until the wine is reduced by half, 2-3 minutes. Add the stock and 200ml of boiling water. Bring to a simmer. Stir through the cornflour slurry and a sweetener. Simmer until slightly thickened, 1-2 minutes. Remove from the pan and stir through a knob of butter. Season and cover. BUTTER-BASTED BEEF: Return the pan, wiped down, to a 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. POPEYE’S FAVE: Return the pan, wiped down, to a medium heat with a drizzle of oil and a generous knob of butter. When hot, add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the shredded spinach and fry until wilted, 4-5 minutes (shifting occasionally). Season. DINNER IS SERVED: Plate up the roasted wedges. Side with the wilted spinach and the steak slices doused in the bordelaise sauce. Sprinkle over the chopped parsley. Service, please!
What should be prepared from my kitchen to make Vergelegen’s Sirloin & Bordelaise Sauce?
Beef, Cornflour, Dried Herbs, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Leeks, NOMU Beef Rub, NOMU Beef Stock, Potato, Red Wine, Spinach
How many calories does Vergelegen’s Sirloin & Bordelaise Sauce have?
664 calories
How much fat content does Vergelegen’s Sirloin & Bordelaise Sauce have?
grams
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