Sirloin steak Provencale

Sirloin steak Provencale


1 person made this

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

kapicitta County Antrim, Northern Ireland, UK

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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