Ingredients

• 1kg Sirloin Joint
• 1.5kg Peeled Charlotte Potatoes
• 16 Medium Sized Shallots (also peeled!)
• 300mls Port
• 300mls Red Wine
• 150g Unsalted Butter
• Fresh Thyme – a few sprigs and some leaves
• 1 Full Head Of Garlic Broken Into Cloves
• Freshly Ground Black Pepper & Sea Salt
• Olive Oil

Method

1. Season the Sirloin and fry quickly – just to brown – in some olive oil,  before transferring to an oven-proof dish along with the garlic, thyme, and a little more olive oil. Cook in a preheated oven at 180 degrees centigrade for roughly 25 minute for rare, longer if you prefer. Remove and set aside.
2. While the steak is cooking, heat some more olive oil and fry the potatoes until golden. Add a couple of thyme sprigs and the butter, reduce heat and cook until soft, which will take around 20 mins.
3. Using a small pan, saute the shallots in olive oil until coloured and then drain the oil, add the port, wine and thyme leaves and simmer until the shallots are cooked. By then they will be a deep red colour and the liquid will have reduced.
4. Cut the sirloin into thick steaks and serve with the potatoes, shallots and fresh green beans. (If you wish to, you can cook the meat until rare and then, once it’s cut, add to the red wine & port liquid until it finishes cooking – delicious!

Serves 4-6

Total Time 45 mins

If you liked this you may want to see my other gluten-free recipes:

Roast Pork Loin with Cider & Thyme Gravy (A Gluten-free Recipe)

Bubble, Squeak & Zing: Re-Using Leftovers Part Two – A Gluten Free Recipe

Bolognese Pizza (Re-using Leftovers Part 1)