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Sirloin, Dauphinoise, Tender stem,
Red wine sauce


  • 9oz Sirloin steak

  • 1kg Potato

  • 4 Cloves Garlic

  • 500ml Double Cream

  • 1x Pack Tender stem Broccoli 

  • 100g Thyme

  • Vegetable oil

  • 200ml beef stock

  • 1 shallot

  • 1tbsp Flour

  • 150ml Red wine


Recipe by @philvickery3



  1. Pre heat the oven to 160 degrees and allow time to get warm while preparing the dauphinoise potato.

  2. In a pan gently warm up the cream with the thyme, smash the garlic with the side of a knife or your palm. Add to the cream.

  3. Wash the potato’s well and carefully slice into roughly 3mm discs. In a bowl pour over the cream, removing the garlic and the thyme. In an ovenproof dish layer, your potato and press down well.

  4. Bake for 1-1 and half hours or until the potato is completely tender.

  5. In a pan add a splash of oil and cook your chopped shallot for 2minutes, add the flour and cook out for 1 minute, add your red wine and reduce by half. When reduced add the beef stock and reduce to half again. Remove from heat and whisk in a small knob of butter to give the sauce a nice shine.

  6. Cut the ends of the tender stem broccoli off and blanch in boiling water for approximately 3mins.


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