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

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
  • 300 ml (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
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • Serving suggestion
  • Thin French fries, mushrooms, tomatoes and lettuce leaves

  • Method
  • 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.

  • Season.

  • Serve the sauce poured over the steaks.
Print Recipe