Steak in Red Wine Sauce

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. Prepare the marinade by whisking the red wine, olive oil and pepper together.

  4. 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.

  5. Lift the steaks out of the dish and dry on kitchen paper, reserving the marinade.

  6. 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.

  7. 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.

  8. Serve the steaks with the sauce poured over.

 

Chicken Goujons with a Mustard Sauce

Chicken Goujons with a Mustard Sauce

 

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

 

Chicken Goujons with a Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: At least 2 hours
  • Refrigeration time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the goujons
  • 3 large chicken breasts cut into strips, about 400g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1½ tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tsp olive oil
  • 1 cup fresh fine white breadcrumbs (2 slices bread)
  • oil for frying (not olive oil)

  • For the sauce
  • 140ml (5 fl oz) crème fraîche (⅔ cup)
  • 1½ tsp Dijon or English mustard
  • 1½ tsp whole-grain mustard
  • ½ tsp horseradish sauce

  • To serve
  • Can be served with sautéd potatoes (see recipe below) and fine green beans


  1. Method
  2. For the goujons
  3. Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice then add 5 teaspoons of the olive oil. Cover and leave to marinate for at least 2 hours.

  4. Drain the chicken and toss in the seasoned flour, shaking off any excess.

  5. Add 2 teaspoons olive oil to the beaten egg and dip the chicken strips into the mixture.

  6. Finally roll in the breadcrumbs until well coated.

  7. Place on a plate and chill for 15 minutes.

  8. Heat a little oil in a large frying pan/skillet over a medium to low heat and add the chicken. Cook for 10 minutes, turning frequently, until crisp and golden all over. Drain on kitchen paper before serving.

  9. For the sauce
  10. Stir all the ingredients together until combined. Then serve separately in a bowl.

Updated: July 6, 2017

 

 

Sautéed Potatoes
 
  • Ingredients
  • 675g/1lb 8 oz potatoes, cut into even-sized pieces
  • salt and pepper
  • 2½ tbsp olive oil


  1. Method
  2. Place potatoes in a pot with cold, salted water to cover. Bring to boil and simmer for 7 minutes. Drain, then dice into 1 inch chunks.

  3. Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.

 

Steak Marinated in a Tomato and Herb Sauce

Steak Marinated in a Tomato and Herb Sauce

 

This was the first recipe I ever cooked where I made a marinade for steaks.

I have updated the ingredients today for the marinade and this really does make a delicious sauce to go with the steak.

 

Steak Marinated in a Tomato and Herb Sauce
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Marinading time: overnight
  • Cooking time: 10 minutes

  • Ingredients
  • 4 x 170g/6 oz steaks
  • 225ml/8 fl oz/1 cup passata
  • 60ml/2 fl oz/¼ cup cider vinegar
  • 1 tbsp tomato purée
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1½ tsp fresh oregano leaves
  • salt and pepper


  1. Method
  2. Trim any excess fat from the steaks and put in a single layer in a baking dish.

  3. Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Turn the steaks over so they are covered with the marinade and refrigerate overnight.

  4. Drain the steaks and reserve the marinade. They can be BBQ’d or grilled/broiled. We like strip loin steaks which were 2.5cm/1 inch thick. They took 4 minutes each side to cook so there was still some pink left in the middle. If you like them rarer, try 3 minutes each side.

  5. Once they have cooked, transfer to a plate, cover, and keep warm, to rest for 5 minutes for the juices to be absorbed back into the steak.

  6. Meanwhile, put the reserved marinade in a small pan, stir and bring to the boil. Reduce the heat to low and cook for 1 minute. If it reduces too much just add a little hot water.

  7. Then pour the sauce over the steaks and serve with vegetables of your choice.