Tender marinated steak is served with a lovely red wine sauce. This is very easy to prepare; the sauce adding that little bit extra when enjoying a steak.
Steak in Red Wine Sauce
Prepares: 4 servings
- Preparation time: about 20 minutes
- Marinading time: at least 6 hours or overnight
- Cooking time: 10 minutes
- 4 sirloin steaks or other good quality steak
- 300ml (10 fl oz) red wine (1¼ cups)
- 2 tbsp olive oil, plus extra for brushing
- salt and pepper
- 2 shallots, finely chopped
- 4 cloves garlic, sliced
- 3 bay leaves
- 1 tbsp redcurrant jelly
- 28g (1 oz) butter (2 tbsp, or ¼ stick)
- Serving suggestion
- Thin French fries, mushrooms, tomatoes and lettuce leaves
- With tip of a knife lightly score each steak to allow the marinade to seep into the steak.
- Now prepare the marinade by whisking the red wine, olive oil, and pepper together.
- Place the steaks in a single layer in a shallow dish.
- Add the shallots, garlic, and bay leaves and then pour over the marinade. Cover the dish and refrigerate for at least six hours or overnight, if possible.
- Lift the steaks out of the marinade and dry on kitchen paper. Reserve the marinade.
- Now brush a heavy based pan with oil. (A ridged one works well.) Heat the pan and, when it is hot, add the steaks and cook over a medium–high heat, turning once. As a rough guide allow 1 minute per side for rare, 2 minutes per side for medium–rare, and 3 minutes for medium. Of course this will depend on the thickness of your steaks.
- Transfer the steaks to a warm plate and and cover with foil.
- Leave to rest for 5 minutes, turning half way through to allow the juices to settle evenly.
- Meanwhile, allow the pan to cool down slightly.
- Strain the reserved marinade and add to the pan with the redcurrant jelly.
- Bring the sauce to the boil, while stirring to dissolve the redcurrant jelly. Then add the butter.
- Let it bubble vigorously until it has reduced by about half.
- Serve the sauce poured over the steaks.