Steak in Red Wine Sauce

 

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

  • Ingredients
  • 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


  1. Method
  2. With tip of a knife lightly score each steak to allow the marinade to seep into the steak.

  3. Now prepare the marinade by whisking the red wine, olive oil, and pepper together.

  4. Place the steaks in a single layer in a shallow dish.

  5. 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.

  6. Lift the steaks out of the marinade and dry on kitchen paper. Reserve the marinade.

  7. 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.

  8. Transfer the steaks to a warm plate and and cover with foil.

  9. Leave to rest for 5 minutes, turning half way through to allow the juices to settle evenly.

  10. Meanwhile, allow the pan to cool down slightly.

  11. Strain the reserved marinade and add to the pan with the redcurrant jelly.

  12. Bring the sauce to the boil, while stirring to dissolve the redcurrant jelly. Then add the butter.

  13. Let it bubble vigorously until it has reduced by about half.

  14. Season.

  15. Serve the sauce poured over the steaks.

 

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