Kevin Kindland – Freelance Chef Aussie Beef Sirloin with Red Wine and Bone Marrow Sauce

  • Prep time 30Min
  • Cook time 2Hr
  • Technique Roast
  • Meat Beef
  • Cut Sirloin
  • Serves 5

Australian Beef Sirloin with Caramelised Onion Purée Spring Vegetables and Red Wine and Bone Marrow Sauce


  • 10oz Aussie Beef Sirloin
  • Rendered beef fat or olive oil (for frying)
  • Salt and pepper (to taste)
  • 2 sprigs fresh thyme
  • 1 clove garlic
  • 300g butter
  • Beef Trim
  • 1litre Veal stock
  • 1 Bottle red wine
  • 2 Shallots sliced
  • Sherry vinegar (to taste)
  • Ultratex (by eye, if needed)
  • 100g Dice bone marrow
  • 50g Finally Slice Chives
  • 750g fine sliced onions
  • 250g chicken stock
  • 100g double cream
  • Lemon juice (to taste)
  • 100g peas
  • 100g double podded broad beans
  • 2 bunches asparagus
  • 250ml water


  1. Heat a frying pan to a moderate heat. Add a swirl of beef fat or oil. Season the steaks with salt and pepper and cook for 1½-2½ minutes on each side. Add a garlic clove and a herb sprig.
  2. Add a knob of butter to the pan, allow to foam a little and baste the steaks. Remove steaks to a plate and allow to rest for at least 5 minutes.
  3. Heat oil in a pan, add the beef trim and roast.
  4. Add shallots, followed by red wine and reduce by half.
  5. Add thyme and veal stock. Reduce until it reaches a sauce consistency.
  6. Pass the sauce and season to taste, adding lemon juice and sherry vinegar as desired.
  7. To finish the sauce, add the diced bone marrow and chives. If required, thicken with Ultratex.
  8. Cook the onions with a little oil on a very low heat for 2 hours, stirring frequently. Once golden brown and very soft, add the chicken stock and reduce by 2/3.
  9. Add the cream, return to the boil and blitz.
  10. Season and cool, then thicken as necessary with Ultratex.
  11. Season the asparagus and chargrill.
  12. Heat a small amount of butter and water and warm the peas and beans.