Steaks in red wine sauce
A quick and special way to enjoy the ultimate steak - Brian Glover's red wine sauce adds a rich touch
Difficulty and servings
Easily halved
Easily doubled
Preparation and cooking times
Ready in about 25 minutes
- 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.
- 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.
Recipe from Good Food magazine, September 2002.
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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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11 February 2008
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23 January 2010
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