Sirloin Steak With Bordelaise Sauce

Remove steak from the refrigerator a half hour before cooking.

For Sauce: Add the butter to a heavy skillet. Saute the onion until translucent. Add the carrots and cook until they are soft.

Add the beef broth. Tie up in cheesecloth, the garlic, bay leaf and peppercorns. Add the salt and thyme to the beef broth. Cook for 10 minutes.

Strain the broth and add it back to the pan. Add the flour dissolved in the water, stirring constantly. Stir in the wine and simmer over low heat while the steak is cooking.

Grill the steak over high heat. Turn after 10 minutes. Cook on the other side for 10 minutes, steak will be medium rare, or desired doneness. Remove to cutting board and allow steak to set for 5 minutes.

To finish sauce, remove it from the heat. Add the parsley and the butter, cut into 3 pieces. Swirl the sauce while butter melts.

Slice steak on the diagonal in thin slices. Arrange the steak on a platter and pour the sauce over it.