Sirloin steak with red wine and snail sauce

Sirloin steak with red wine and snail sauce

Home Comforts
Yuki Sigura

‘Snails, you say? Snails?’ But in the UK we have snail farmers and on the TV show you might have seen one. Don’t go fetching snails from the veg patch, they’re not the same thing! And don’t diss this recipe until you at least try snails. I was on the snail section once at a restaurant in Paris, so I learned to love them.


Quantity Ingredient
1kg floury potatoes, peeled and cut into chunks
sea salt
freshly ground black pepper
225g unsalted butter
150ml double cream
4 x 250g sirloin steaks, at room temperature
1 tablespoon olive oil
4 banana shallots, 2 with skin on and cut lengthways in half, 2 peeled and finely chopped
1 garlic clove, finely chopped
25g caster sugar
250ml red wine
175ml veal stock
12 cooked snails, chopped
2 tablespoons finely chopped tarragon leaves
2 tablespoons chopped flat-leaf parsley leaves


  1. Place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer until the potatoes are tender.
  2. Drain the potatoes and return to the pan, then place over a low heat for a couple of minutes to dry them slightly. Pass the potatoes through a ricer, then add 150g of the butter and the cream and beat to form a very smooth mash, seasoning to taste with salt and pepper. Cover and set aside while you cook the steaks.
  3. Season the steaks with salt. Heat a large frying pan until very hot, add 25g of the butter, the olive oil, steaks and halved shallots, cut sides down. Fry the steaks for three to four minutes on each side, basting with the butter, but leave the shallots cut side down without turning them. Remove everything from the pan and leave to rest on a plate.
  4. Now, working quickly, return the frying pan to the heat, add 25g more of the butter, the chopped shallots and garlic and cook without colour for two or three minutes until softened. Increase the heat to high, add the sugar and, when it’s caramelised, add the wine and cook until reduced by half. Add the stock, bring to a simmer and cook for two minutes, then add the snails and heat through.
  5. Whisk in the last 25g of the butter, then season and stir in the herbs.
  6. Lay the steaks on serving plates, take the halved shallots out of their skins and fan the layers over the top of the steak, then spoon the snail sauce over the top. Spoon some mash alongside.
James Martin
Saturday Kitchen
comfort food
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