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.
- Prepare the marinade by whisking the red wine, olive oil and pepper together.
- Place the steaks in a single layer in a dish. Add the shallots, garlic and bay leaves. Pour the marinade over the steaks and turn them in the marinade. Cover and refrigerate for at least six hours, or overnight if possible.
- Lift the steaks out of the dish and dry on kitchen paper, reserving the marinade.
- 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. Place the steaks on a warm plate and and cover with foil. Rest for 5 minutes, turning halfway through, to allow the juices to settle evenly.
- Meanwhile, allow the pan to cool down slightly. Add the reserved marinade to the pan with the redcurrant jelly and half a cup water. Bring the mixture to the boil. Add the butter and boil down until reduced by about half. Season. Remove bay leaves.
- Serve the steaks with the sauce poured over.