Easy Roasted Sirloin Steak with Rich Red Wine Sauce and Garlic Rosemary Potatoes: Your Ultimate Oven-Baked Dinner Recipe
Prepare to impress with this exquisite Roasted Sirloin Steak with Red Wine Sauce, a dish that epitomizes elegance without demanding extensive effort. Imagine tender sirloin steak, slow-stewed to perfection, completely infused with the deep, aromatic flavors of a rich red wine sauce. This sauce, thick and luxurious like a homemade gravy, blankets every succulent piece of meat, promising an unforgettable taste experience. Paired harmoniously with oven-roasted potatoes, infused with fragrant garlic and rosemary, and sweet carrots, this complete meal comes together seamlessly in your oven. It’s the ideal choice for an elegant dinner party, a special holiday gathering, or simply a luxurious weekend meal that guarantees success and leaves a lasting impression on your guests.
The Magic of Oven-Roasted Sirloin Steak with Red Wine Sauce
Sirloin steak, known for its beautiful marbling and delectable flavor, is a cut from the short loin, often featuring a small edge of fat that renders beautifully during cooking, adding to its richness. While often grilled or pan-seared, preparing sirloin in the oven, especially enveloped in a luxurious red wine sauce, transforms it into a melt-in-your-mouth masterpiece. This method of slow cooking ensures the meat becomes incredibly tender, absorbing every nuance of the deep, savory sauce.
The culinary wisdom of pairing red wine with red meat is timeless, and for good reason. The robust tannins and complex notes in a full-bodied red wine complement the richness of sirloin, enhancing its beefy flavor and creating a harmonious, gourmet experience. This recipe leverages that classic pairing, allowing the red wine to slowly reduce and meld with the beef stock, creating a sauce that’s both intensely flavorful and wonderfully thick.
To complete this elegant meal, we serve the sirloin with roasted carrots and potatoes. The true beauty of this recipe lies in its convenience: you can easily prepare these side dishes in the very same oven, cooking them alongside the sirloin steak. This not only saves time and cleanup but also allows the flavors to subtly intertwine, yielding a cohesive and delightful meal with minimal fuss. This all-in-one oven approach makes it a fantastic choice for entertaining, ensuring you spend less time in the kitchen and more time enjoying your company.
If you’re looking for more impressive yet easy oven-baked dishes to complement your culinary repertoire, consider exploring some other delicious options from the oven, such as oven roast potatoes with Italian herbs, a savory chicken meatloaf from the oven, or a delicate cod fish package, all designed to bring gourmet flavor to your table with ease.
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Essential Ingredients for this Hearty Sirloin Steak Dinner
To create this memorable Roasted Sirloin Steak with Red Wine Sauce and Rosemary Garlic Potatoes, gather the following ingredients. Precise measurements can be found in the comprehensive recipe card conveniently located at the bottom of this blog post.
Ingredients for the Roasted Sirloin Steak and Rich Red Wine Sauce
- Sirloin Steak: This cut, from the short loin, is known for its excellent flavor and tenderness, often featuring a beneficial fat edge that renders beautifully during slow cooking. While sirloin is ideal, you can also achieve wonderful results with other well-marbled cuts like ribeye, T-bone, or butler steaks. Ensure the steaks are at least 1-inch thick for best results in braising.
- Shallots: These aromatic members of the onion family offer a milder, sweeter, and more nuanced flavor profile compared to regular onions. They become incredibly tender and sweet when slow-cooked, contributing a foundational depth to the rich sauce without overpowering the delicate flavors of the red wine and beef.
- Carrots: Beyond their vibrant color, carrots provide a natural sweetness that intensifies beautifully when roasted. They soften and caramelize during the long cooking process, adding another layer of complex flavor and texture to the dish, perfectly complementing the savory beef and wine.
- All-Purpose Flour: A crucial component for achieving a silky, lump-free sauce. By lightly dusting the sirloin steaks with flour before searing, you create a thin crust that locks in juices and helps to thicken the sauce as it braises. This initial frying step also helps to cook off the raw flour taste, ensuring a smooth and flavorful gravy.
- Unsalted Butter: Used for searing the steaks and sautéing the vegetables, butter adds a rich, golden hue and a creamy, luxurious base to the sauce. Unsalted butter allows you to control the overall sodium content of your dish precisely.
- Reduced Beef Stock: This is a key ingredient for a deeply flavorful sauce. Reduced beef stock is essentially beef broth that has been simmered down significantly, concentrating its flavors and thickening naturally due to the gelatin from bones. If you don’t have pre-reduced stock, you can easily make your own by simmering regular beef stock until it reduces to about two-thirds of its original volume, intensifying its taste and body.
- Full-Bodied Red Wine: Select a dry, full-bodied red wine with deep flavor, such as a Cabernet Sauvignon or a Bordeaux. The wine is the star of the sauce, providing a rich, complex, and slightly acidic counterpoint to the beef. During the long cooking process, the alcohol evaporates, leaving behind a concentrated essence of its fruity and earthy notes, which are essential for the signature flavor of the sauce.
Ingredients for Crispy Roasted Rosemary Garlic Potatoes
- Potatoes: This recipe specifically calls for Roseval potatoes, an elongated, waxy variety with beautiful red skin that holds its shape well and develops a creamy interior and crispy exterior when roasted. If Roseval isn’t available, other waxy potato varieties like Red Adirondack, French Fingerling, or Red Bliss can be used, but these should be peeled before use. Pre-cooking the potatoes for 10 minutes is a critical step, ensuring a fluffy inside while allowing the outsides to crisp up beautifully in the oven.
- Fresh Rosemary: This fragrant herb boasts a distinctive piney, bittersweet flavor and a wonderful aroma. Its robust character stands up well to roasting and infuses the potatoes with a savory, earthy essence, making them incredibly aromatic and delicious.
- Garlic: Used as a whole bulb with the top cut off, the garlic roasts slowly in the oven, becoming incredibly soft, sweet, and nutty. Squeezing the caramelized garlic cloves into the finished potatoes adds a mellow yet profound garlicky flavor that is far less harsh than raw garlic.
- Fresh Parsley: A final flourish that brightens the entire dish. Chopped fresh parsley is used as a garnish, adding a burst of fresh, herbaceous flavor and a vibrant green color that contrasts beautifully with the rich tones of the steak and potatoes.
Step-by-Step Guide to Preparing Sirloin with Red Wine Sauce
Below, you’ll find a detailed, printable recipe card with a clear step-by-step description to help you master this delicious dish. Remember to preheat your oven to 320 °F (160 °C) for a conventional oven or 290 °F (140 °C) for a convection oven (with a fan) before you begin.
- Prepare and Sear the Sirloin: Begin by carefully patting your sirloin steaks dry with paper towels; this ensures a perfect sear. Lightly score the fat edge in a few places to prevent the steak from curling during cooking. Season generously with salt and pepper, then lightly dust the steaks with flour, gently shaking off any excess. In a large frying pan, melt 3 tablespoons of unsalted butter over medium heat. Once the butter is shimmering, sear the sirloin steaks for one minute on each side until beautifully golden brown. This quick sear creates a flavorful crust. Transfer the seared steaks to the bottom of a sturdy oven-safe baking dish, arranging them slightly overlapping if necessary.
- Sauté Aromatics and Begin Braising: Using the same frying pan (do not clean it, as the leftover browned bits add immense flavor), add the peeled and quartered shallots and 1-inch (2 cm) cubed carrots to the remaining butter. Sauté these aromatics for about 3 minutes over medium heat until they begin to soften and release their sweet fragrance. Remove them from the pan and carefully arrange them on top of the seared sirloin steaks in the baking dish. In a separate saucepan, gently heat the reduced beef stock and red wine until warm but not boiling. Pour this warm liquid over the meat and vegetables in the baking dish. Cover the baking dish tightly with its lid or a sheet of aluminum foil. Place the covered dish into your preheated oven and slow-stew for an hour and a half (90 minutes). After this initial braising period, remove the lid (or foil) and allow the meat to simmer uncovered for another hour, allowing the sauce to further reduce and deepen in flavor.
- Prepare the Potatoes: While the sirloin steak finishes its final hour of cooking, prepare your rosemary garlic potatoes. Cut the scrubbed Roseval potatoes into uniform wedges and rinse them. Bring a pot of salted water to a boil and par-boil the potato wedges for exactly 10 minutes. This crucial step ensures the potatoes become tender on the inside while creating a rough exterior that will crisp up perfectly in the oven. Meanwhile, melt 3 tablespoons of butter in a clean frying pan. Once the potatoes are par-boiled, remove them from the water with a slotted spoon and transfer them directly to the hot frying pan. Quickly steam-dry the potatoes for about a minute, tossing them gently to coat in the butter and encourage any residual moisture to evaporate.
- Roast Potatoes and Serve: Remove the (now empty) secondary baking dish that was reserved for the potatoes from the oven. Carefully transfer the semi-dried potato wedges into it. Add the needles from two sprigs of fresh rosemary and toss well to combine, ensuring the potatoes are evenly coated. Arrange the potatoes in a single layer for maximum crispiness. Place the whole bulb of garlic, with its top cut off, amongst the potatoes. Return this dish to the oven, placing it next to the sirloin steaks, and bake for approximately 40 minutes. By this time, both the sirloin and the potatoes should be perfectly cooked, with the potatoes golden and crispy.
To Serve: Carefully remove the roasted sirloin steak from the oven. Let it rest for 10 minutes, covered loosely with aluminum foil, before slicing it into thin, elegant strips. This resting period allows the juices to redistribute, ensuring a more tender and flavorful result. Serve the tender sirloin strips with the braised carrots and shallots, and the irresistibly crispy, fragrant rosemary garlic potatoes. For an extra burst of flavor and visual appeal, squeeze the soft, caramelized garlic from the roasted bulb and mix it into the potatoes. Garnish generously with freshly chopped parsley just before serving.
Expert Tips, Smart Substitutions, and Flavorful Variations
Enhance your culinary experience with these helpful tips and creative adjustments:
- Bring Steaks to Room Temperature: For the most even cooking and a beautiful, consistent sear, always remove your sirloin steaks from the refrigerator at least half an hour before you plan to start baking.
- Ensure Dry Meat: Patting the meat thoroughly dry with paper towels before seasoning and searing is crucial. Excess moisture on the surface will steam the meat instead of searing it, preventing that coveted crispy, brown crust.
- Red Wine Alternatives: If you prefer not to use red wine, or simply don’t have any on hand, you can replace the entire amount with an equal quantity of good quality beef broth. This will still yield a savory sauce, though the flavor profile will be slightly different, less complex.
- Elevate with Port Wine: For a deliciously sweet and even richer sauce, consider substituting the red wine with a sweet Port wine. This will add a luxurious depth and a hint of fruitiness that pairs exceptionally well with beef, transforming your sauce into a truly gourmet experience.
- Don’t Overcrowd the Pan: When searing your sirloin steaks, work in batches if necessary to avoid overcrowding the pan. Overcrowding lowers the pan temperature and prevents a proper sear, leading to steamed rather than browned meat.
- Deglaze for Flavor: After searing the steaks and sautéing the shallots and carrots, use a splash of the red wine or beef stock to deglaze the pan. Scrape up all the flavorful browned bits (fond) from the bottom of the pan; these are packed with umami and will greatly contribute to the depth of your sauce.
- Rest the Meat: After the long braising process, allow the sirloin steak to rest, covered, for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every slice is incredibly tender and moist.
- Thickening the Sauce: If your red wine sauce isn’t as thick as you prefer after cooking, you can easily thicken it further. Remove the meat and vegetables, then simmer the sauce gently on the stovetop. For a quicker fix, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce until it reaches your desired consistency.
- Vegetable Variations: While carrots and shallots are classic, feel free to experiment with other oven-friendly vegetables. Hearty options like parsnips, quartered Brussels sprouts, or even pearl onions can be added to the braising dish for extra flavor and nutrition.
- Herb Swaps for Potatoes: If rosemary isn’t your favorite, fresh thyme or oregano can also be used to season the roasted potatoes, offering different but equally delicious aromatic notes.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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oven dish
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oven dish with lid
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frying pan
Ingredients
- 2 pound sirloin steaks
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup all-purpose flour
- 3 tablespoons butter
- 2 pounds shallot, peeled and cut into quarters
- ½ pound carrots, scraped and cut into 1-inch (2 cm) cubes
- 2 cups reduced beef stock
- 2 cups red wine
- 2 pound Red potatoes, Roseval, organic, scrubbed and cut into wedges
- 3 tablespoons butter
- 2 sprigs fresh rosemary, needles only
- 1 bulb garlic, top cut off
- 4 sprigs parsley
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat the oven to 320 °F or 290 °F (if using a convection oven with fan).
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Pat the sirloin steak dry with paper towels to ensure a good sear. Lightly score the fat edge in a few places (without cutting into the meat) to prevent curling.2 pound sirloin steaks
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Season the steak generously with salt and pepper, then lightly sprinkle with flour, gently shaking off the excess flour. This creates a crust and helps thicken the sauce.½ teaspoon salt, ¼ teaspoon ground black pepper, 1 cup all-purpose flour
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Melt 3 tablespoons of butter in a large frying pan over medium heat. Fry the floured sirloin steaks for one minute on each side until golden brown. Transfer the seared steaks to the bottom of an oven-safe baking dish (preferably with a lid).3 tablespoons butter
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In the same pan with the remaining butter, fry the peeled and quartered shallots and cubed carrots for three minutes over medium heat until slightly softened. Remove from the pan and arrange on top of the sirloin steaks in the baking dish.2 pounds shallot, ½ pound carrots
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In a separate saucepan, gently heat the red wine and reduced beef stock until warm (do not boil).2 cups reduced beef stock, 2 cups red wine
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Pour the warm wine and beef stock over the meat and vegetables in the baking dish. Cover the dish tightly with its lid or aluminum foil.
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Carefully place the covered baking dish into the preheated oven and bake for 90 minutes. This slow braising allows the flavors to meld beautifully.
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After 90 minutes, remove the lid (or foil) from the sirloin dish. Place a second, empty oven-safe dish next to it in the oven (this will be for your potatoes). Continue to stew the meat uncovered for another 60 minutes, allowing the sauce to reduce and thicken.
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While the meat finishes cooking, bring a pot of salted water to a boil. Add the scrubbed and wedged red potatoes and boil for 10 minutes to par-cook them.2 pound Red potatoes
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Meanwhile, in a clean frying pan, melt 3 tablespoons of butter over medium heat.3 tablespoons butter
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Using a slotted spoon, remove the par-boiled potatoes from the water and transfer them directly to the hot frying pan with melted butter. Toss gently and cook for about a minute to quickly steam-dry them, which helps them crisp up in the oven.
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Remove the empty baking dish (that was warming in the oven) and transfer the partially dried potatoes into it. Mix thoroughly with the fresh rosemary needles.2 sprigs fresh rosemary
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Add the whole garlic bulb (top cut off) to the potato dish. Place both the sirloin and potato dishes back into the oven.1 bulb garlic
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Bake the potatoes and continue stewing the meat for another 40 minutes. At this point, everything should be perfectly cooked and ready.
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Remove the sirloin steak from the oven and let it rest, covered loosely with aluminum foil, for 10 minutes. This allows the juices to redistribute. Then, cut the meat into thin strips and sprinkle with finely chopped fresh parsley.4 sprigs parsley
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Carefully squeeze the soft, caramelized garlic from the roasted bulb and mix it thoroughly with the crispy potatoes.
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Serve the tender, sliced sirloin steak with its rich red wine sauce, along with the braised carrots and shallots, and the crispy, aromatic garlic rosemary potatoes. Enjoy your gourmet meal!
Notes
2. Sirloin Steak –
- While sirloin is featured, you can confidently substitute with other tender and flavorful cuts such as rib-eye, T-bone, or butler steaks.
- For optimal and even cooking, it is highly recommended to remove the steak from the refrigerator about half an hour before you begin the cooking process. This allows the meat to come closer to room temperature, promoting a more consistent doneness throughout.
- Always pat the meat thoroughly dry with paper towels prior to frying. This step is essential for achieving a proper sear and a beautiful, caramelized crust, preventing the meat from steaming in the pan.
3. Reduced Beef Stock – This is a concentrated form of beef broth, achieved by simmering the liquid until a significant portion has evaporated. The reduction process intensifies the beef flavor and naturally thickens the liquid due to the breakdown of gelatin from the bones. If you do not have pre-reduced stock, you can easily create your own: simply reduce 3 cups of regular beef stock to 2 cups (which is approximately two-thirds of its original volume) by simmering it on the stovetop.
4. Red Wine –
- For the most robust and authentic flavor, select a full-bodied red wine with a deep, rich character. Excellent choices include a Cabernet Sauvignon or a Bordeaux, as their complex notes beautifully complement the beef.
- If you prefer to avoid red wine, or simply don’t have it on hand, you can substitute it with an equal amount of beef broth. This will still create a savory sauce, though it will lack the specific depth and nuances that red wine provides.
- For a delightful variation, consider using a sweet Port wine instead of dry red wine. This will infuse the sauce with a luscious, slightly sweet, and even richer flavor, creating a truly decadent Port wine sauce.
5. Oven Temperature – Pay attention to your oven type. If you are using a conventional oven, set the temperature to 320 °F (160 °C). However, if you have a convection oven (equipped with an air fan), a slightly lower temperature of 290 °F (140 °C) is typically sufficient due to its more efficient heat distribution.
6. Storage –
While this dish is best enjoyed fresh, the roasted sirloin steak, shallots, carrots, and potatoes can be stored for later. Always cool them quickly before storing to maintain quality and safety.
- Refrigerator – Store the cooked steak and vegetables in an airtight container in the refrigerator for up to two days.
- Freezer – For longer storage, place the sirloin steak, shallots, and carrots together in a freezer-safe bag or container and store in the freezer for up to one month. Thaw in the refrigerator before reheating. It is recommended to freeze the potatoes separately in their own container or bag. When reheating potatoes from frozen, there’s no need to defrost them first.
- Reheating – To reheat the steak and vegetables, place them in an oven-safe dish and bake at 250 °F (approximately 121 °C) until thoroughly heated through. The potatoes can be reheated in a frying pan over medium heat until they are warm and crispy again.
7. Nutritional Value – Please note that the nutritional information provided is calculated per serving, assuming the entire roasted sirloin steak with red wine sauce and accompanying vegetables is divided equally among four people.
Nutrition
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