What you'll need:
- 75g butter
- 2 shallots, finely chopped
- 6 garlic cloves, 2 crushed, 4 chopped
- 150g brown mushrooms, sliced
- 200ml red wine
- 500ml beef stock
- 400g potatoes, peeled and diced
- 3 sprigs thyme, leaves only
- 250g kale, stems removed
- 1 tbsp veg oil
- 2 x sirloin steaks at room temperature
- 2 tbsp chopped parsley
- Salt and pepper
Time: 30 mins
In a large frying pan, melt your butter and add the shallots and chopped garlic. Soften for 2-3 minutes. Add the mushrooms and the wine, and bring it up to the boil for 3-4 minutes to reduce the liquid by half. Once done, add the stock, and simmer for 8-10 minutes to halve and thicken the liquid.
While that’s simmering, heat half the veg oil and another 25g of butter in a frying pan over a high heat. Add the crushed garlic, the potato dice, and the thyme, and fry for a few minutes until the potatoes start to colour. Chuck in the kale leaves, add 100ml water, and cover the pan to simmer for 10 minutes. When the potatoes are tender, remove the lid, and season well.
Rub the steaks with veg oil and plenty of seasoning. Get a griddle pan nice and hot, and cook the steaks for 4 minutes each side (or to your liking). Remove from the pan, and allow to rest.
Return to your red wine sauce, which by now should be nice and thick and glossy. Stir in the remainder of the butter, along with the parsley, and some seasoning to taste. To serve, pile the potatoes on the plates, place the steak to the side, and cover with the sauce Bordelaise.
This dish and a medium-bodied Cabernet would make an interesting pairing. Crack open a bottle of the Chateau Vaccant 2017 while devouring this dish for a winning match!
There you have it -- a delicious recipe for Steak Bordelaise with Kale!
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