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1. Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
2. Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.

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• Woody

  11 February 2008

  Woody commented on this recipe

  Brilliant recipe and really easy to make. My partners favourite - he's always asking for it!

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Ingredients

• 4 x 175-200g/6-8oz sirloin steaks
• 2 chopped shallots
• 25g butter
• 300ml red wine
• 2-3 sprigs fresh thyme
• 2 tbsp redcurrant jelly
• 2 tsp grainy mustard

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Difficulty and servings

Easily halved

Easily doubled

Preparation and cooking times

Ready in about 25 minutes

Ingredients

• 4 x 175-200g/6-8oz sirloin steaks
• 2 chopped shallots
• 25g butter
• 300ml red wine
• 2-3 sprigs fresh thyme
• 2 tbsp redcurrant jelly
• 2 tsp grainy mustard

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