Sirloin steak Provencale

    35 min

    A nice dish from the southern region of France using local ingredients: peppers, aubergines and olives.

    County Antrim, Northern Ireland, UK
    3 people made this

    Serves: 4 

    • 1 large onion, sliced
    • 2 red peppers
    • 1 green pepper
    • 2 aubergines, sliced
    • salt
    • oil for frying
    • 12 black olives, stoned
    • 4 sirloin steaks
    • 2 shallots
    • 1 dessertspoon tomato puree
    • 125ml white wine
    • 60ml stock

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. To prepare the salpicon: Slice the onions into rounds, shred peppers and blanch by putting into boiling water for about 30 seconds before draining. Slice aubergines and sprinkle with salt; set aside. Fry the onion in oil until golden brown, add the peppers and shake over heat for a few minutes. Turn out and keep warm. Fry aubergines until brown and tender, add olives. Keep hot with onions and peppers.
    2. Dry fry the steaks over a high heat in fat or oil barely covering the base of a frying pan. Cook according to taste.
    3. Dish up steaks with salpicon.
    4. To make sauce: Add shallots, tomato puree, wine and stock to the same pan and boil up. Spoon sauce over steaks and salpicon.

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