with Greens and Red Wine Jus

Alex and Emily's Sirloin & Mash

Prep time: 45 mins
Cook time: 1 hour 20 mins
Serves: 4


1 small white onion

Olive oil, for brushing

4 x New York sirloin steaks, at room temperature

Red Wine Jus

400g beef bones

300g chicken wings 

2 large brown onions, chopped

3 large carrots, chopped

2 sticks celery, chopped

1 garlic bulb, halved horizontally

2 tbs olive oil

250ml red wine

1 bunch fresh thyme

1 bunch fresh oregano

500ml veal stock

500ml water

1 tbs cornflour dissolved in 2 tbs cold water

Green Beans

1 tbs olive oil

1 tbs butter

2 garlic cloves, thinly sliced

Finely grated zest of ½ lemon

1 sprig thyme

300g green beans


1kg medium potatoes, skin on

25g butter, at room temperature

125ml thickened cream, warmed


1. Preheat oven to 180C. 

2. To make jus, place bones, wings and vegetables in an oven dish. Drizzle with oil and season. Roast for about 40 minutes or until caramelised. Remove from oven and place over a medium heat. Add wine and herbs. Simmer, stirring and scraping base of dish to remove any crusty bits, until wine has reduced by half. Stir in stock and water.  Bring to a simmer. 

3. Simmer, stirring occasionally, until reduced by half. Strain through a fine sieve and discard solids. Return to a clean pan over medium heat. Whisk in combined water and cornflour. Bring to a boil. Simmer until thickened. 

4. To make onion ‘petals’, halve white onion, through root end and remove papery outer layers.

5. Heat a lightly oiled frying pan or chargrill over high heat. Cook onion halves, cut-side down until charred. Transfer to the oven, cut-side up and roast for about 25 minutes or until just tender. When cool enough to handle, separate layers into individual ‘petals’

6. To prepare green beans, place oil, butter, garlic, zest and thyme in a small frying pan over lowest heat. Cook for 5 minutes, stirring, to allow flavours to infuse and garlic to soften. Remove from heat and set aside to infuse further.

7. To make mash, place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. 

8. When cool enough to handle, peel away skin. Mash flesh until smooth or pass through a ricer. Add butter and cream and beat with a wooden spoon to combine. Season.

9. Brush steaks all over with oil. Season well. 

10. Heat a large chargrill pan over medium-high heat. Add steaks. Cook for about 2 minutes or until caramelised underneath. Turn and cook for about a further 2 minutes or until cooked as desired. 

11. Transfer to a warm plate, lightly covered, to rest.

12. Cook beans in a large saucepan of boiling salted water for 2 minutes. Drain. 

13. Return pan with garlic, oil, zest and thyme to medium heat. Add beans and toss to coat. Season. 

14. Serve steak, mash, beans and onion leaves with jus. 


To allow your steak to cook evenly, ensure it's at room temperature before putting it in the pan.