Steak in red wine sauce

Steak in red wine sauce

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(9 ratings)

Prep: 20 mins - 30 mins Cook: 1 hr, 20 mins

A challenge

Makes 850ml-1.2 litres/1½-2 pints
A versatile sauce great on lots of meat dishes, and perfect for steak - a comforting main for a dinner party.

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal328
  • fat12g
  • saturates5g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein44g
  • salt2.94g
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Ingredients

  • 6 fillet steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

For the red wine sauce

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic clove, chopped
  • 4 shallots, chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 celery sticks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 bay leaf
  • sprig thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • olive oil, for frying

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g lean beef trimmings, chopped

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 75cl bottle red wine (Fitou gives a very rich, red colour)
  • 1.2l fresh beef jus (or try using cans of beef consommé)

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

Method

  1. Melt the butter in a medium saucepan. Add the garlic, vegetables and herbs, and cook on a medium heat until they soften and begin to colour. Heat a drop of olive oil in a frying pan. Season the beef trimmings and fry until coloured and sealed all over. Add the meat to the vegetables.

  2. Pour 1-2 glasses of wine into the frying pan in which you have cooked the meat. Bring this to the boil, scraping and lifting all the meat residue from the bottom of the pan. Pour the liquid into the pan that contains the meat and vegetables. Let the pan’s contents bubble until the wine has reduced by three-quarters.

  3. Now add and reduce the rest of the wine, 1-2 glasses at a time. If you tip it all in at once, you wash the vegetables and meat of their roasted edge, so their flavour in the finished sauce is bland. Reduce by three-quarters, glass by glass until all the wine is used.

  4. Now add the beef jus, bring to a simmer and cook gently for 45 mins to 1 hr. Regularly skim away any impurities by weaving a small ladle in and out of the top of the sauce. Taste regularly and when you are happy with the flavour, strain the sauce through a fine sieve, squeezing out all the juices from the meat and vegetables.

  5. Ideally, also pass the sauce through a sieve lined with a piece of muslin, which will help remove fine impurities. Check for seasoning. You can make ahead up to this point, cool and refrigerate or freeze.

  6. Heat a grill or pan to hot, smear the steaks with oil and cook them, turning once, 4-5 mins for rare, 7-8 mins for medium, 8-10 mins for well done. Serve the steaks on a bed of wilted spinach with sticky shallots and pour the red wine sauce around. Mashed potatoes make a good accompaniment to this.

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Comments, questions and tips

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Comments (9)

flashylulu46's picture
5

Made it this evening for my family and OMG WE TOTALLY LOVE IT!! It's also way easier to prepare than what I'd expected :) it does need quite some time to but the result is definitely worth it!! in overall it's WONDERFULL! therefore Gary Rhodes, THANK YOU!! We really appreciate it^^

littlevik's picture
5

Yum yum yum.
Used a leek instead of shallots and added a carrot. Had it with filet, roast pots, carrots, parsnips and cauliflower cheese. Amazing!
Got a lovely big bag full in the freezer too.

gruber's picture
1

Tried this recipe today 3, out of 4 guests loved it, I personally found the sauce too sharp and a lot of work for what it was.

gingerprince's picture
1

not sure what I did wrong but this wasn't good. the sauce was a right palaver and really not worth the effort. it was far too salty and very bland. waste of a good bottle of wine!

juxgreen's picture
5

I have tried this recipe three times now and its absolutely gorgeous. The jus is as good as any al a carte restaurant and is devine. I served with saute potatoes and the steak served on a bed of savoy cabbage......YUM

warrior9's picture
5

This is the best red wine sauce ever! Worth the time needed, especially as you get to taste the wine before it goes into the mix!

Foxthers's picture
4

Rich, elegant, gastropubbish. Worked well for a date. The sauce is quite time-consuming, and is vastly improved with straining as it becomes much more attractive to look at with a cleaner texture.

chrascin's picture
5

I made this new years eve. The compliments flew in!! I served with baby roast potatoes & steamed spinach! Definately make again.

metricus's picture
5

This has to be one of the best tasting sauces i have ever made and easy as well; i used it with aberdeen angus steaks and added a layer of very creamy mash, i am doing it again tonight.

Questions (1)

sandraphillips4959's picture

Hi what type of beef consommé did you use ?and where did you buy it

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