Bourbon Balsamic Bordelaise Sirloin Steak with Smoked Gouda Potato Gratin

Tender, pan-seared sirloin steak topped with a rich, red wine and Bourbon Balsamic sauce, served alongside creamy, golden potatoes layered with smoked Gouda cheese. Seven Barrels Garlic Extra Virgin Olive Oil adds savory depth, while our Bourbon Balsamic Vinegar brings a beautifully balanced sweetness to this elegant steakhouse-inspired dinner. Perfect for special occasions, holiday gatherings, or a memorable evening at home.

Seven Barrels products:

• Bourbon Balsamic Vinegar

• Garlic Extra Virgin Olive Oil

Makes: 4 servings
Prep: 25 minutes
Cook: 55–65 minutes
Total: Approximately 1 hour 30 minutes

Ingredients

For the Sirloin Steak:

• 4 boneless sirloin steaks (approximately 6–8 ounces each)

• 1 tablespoon Seven Barrels Garlic Extra Virgin Olive Oil

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 sprigs fresh thyme

• 1 tablespoon unsalted butter

For the Bourbon Balsamic Bordelaise-Style Sauce:

• 2 tablespoons Seven Barrels Bourbon Balsamic Vinegar

• 1 teaspoon Seven Barrels Garlic Extra Virgin Olive Oil

• 1 small shallot, finely minced

• ½ cup dry red wine, such as Cabernet Sauvignon or Merlot

• ¾ cup low-sodium beef stock

• 1 tablespoon cold unsalted butter

• 1 sprig fresh thyme

• Salt and freshly ground black pepper, to taste

For the Smoked Gouda Potato Gratin:

• 1½ pounds Yukon Gold potatoes, thinly sliced (approximately ⅛ inch thick)

• 1 tablespoon Seven Barrels Garlic Extra Virgin Olive Oil

• 1¼ cups heavy cream

• ½ cup whole milk

• 1¼ cups shredded smoked Gouda cheese

• 1 teaspoon fresh thyme leaves

• ¾ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• Fresh parsley, chopped, for garnish

Directions

1. Preheat the oven. Heat your oven to 375°F. Lightly coat an 8-inch square baking dish or a similar-sized gratin dish with Seven Barrels Garlic EVOO.

2. Prepare the potatoes. Wash the Yukon Gold potatoes and slice them into thin, even rounds, approximately ⅛ inch thick. A mandoline slicer works especially well for this step.

3. Prepare the cream mixture. In a medium saucepan over low heat, combine the heavy cream, whole milk, fresh thyme, salt, and black pepper. Warm gently for 2–3 minutes without boiling.

4. Assemble the gratin. Arrange half the sliced potatoes in overlapping layers in the prepared baking dish. Sprinkle with half the smoked Gouda. Add the remaining potatoes, then pour the warm cream mixture evenly over the top. Finish with the remaining cheese.

5. Bake the potatoes. Cover tightly with aluminum foil and bake for approximately 35 minutes. Remove the foil and continue baking for another 20–25 minutes, until the potatoes are fork-tender and the top is golden and bubbling. If needed, bake a few minutes longer until the center is completely tender.

6. Prepare the steaks. While the potatoes bake, remove the steaks from the refrigerator about 20 minutes before cooking. Pat dry with paper towels. Brush lightly with Seven Barrels Garlic EVOO and season both sides with kosher salt and freshly ground black pepper.

7. Sear the steaks. Heat a large cast-iron skillet over medium-high heat. Add the steaks and cook for approximately 3–5 minutes per side, depending on thickness and desired doneness. During the final minute, add 1 tablespoon butter and fresh thyme, spooning the melted butter over the steaks. Use a meat thermometer to check doneness. The USDA recommends 145°F followed by at least a 3-minute rest for whole beef steaks.

8. Rest the meat. Transfer the steaks to a cutting board and allow them to rest for 5–10 minutes. Keep the skillet and its flavorful browned bits for the sauce.

9. Start the Bourbon Balsamic sauce. Reduce the skillet heat to medium. Add 1 teaspoon Seven Barrels Garlic EVOO and the minced shallot. Cook for approximately 1–2 minutes until softened.

10. Deglaze with red wine. Carefully pour the red wine into the skillet, scraping up the browned bits from the bottom with a wooden spoon. Allow the wine to simmer for approximately 3–4 minutes, until reduced by about half.

11. Build the sauce. Add the beef stock and fresh thyme sprig. Simmer for approximately 5–7 minutes, or until the sauce reduces and begins to lightly coat the back of a spoon.

12. Finish with Bourbon Balsamic. Remove the thyme sprig and stir in 2 tablespoons of Seven Barrels Bourbon Balsamic Vinegar. Simmer gently for another minute. Remove the pan from the heat and whisk in the cold butter until the sauce becomes smooth and glossy. Taste and adjust the seasoning.

13. Plate the steak. Slice the rested sirloin steaks against the grain or serve them whole. Arrange each steak on a warm dinner plate and spoon the Bourbon Balsamic sauce over the top.

14. Serve with potato gratin. Add a generous portion of smoked Gouda potato gratin alongside each steak. Garnish with fresh parsley or thyme and serve immediately.

Serving Suggestion

Pair this elegant steak dinner with roasted asparagus, sautéed mushrooms, or a simple arugula salad. A full-bodied red wine complements the rich Bourbon Balsamic sauce and creamy smoked Gouda potatoes.

Seven Barrels Tip: The secret to this recipe is adding Bourbon Balsamic toward the end of the sauce preparation. This helps preserve its rich, layered flavor while creating a glossy finish that complements the steak beautifully. Garlic EVOO adds another layer of savory flavor without overpowering the natural taste of the beef.