Steak in red wine sauce

Steak in red wine sauce

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(8 ratings)

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Cooking time

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

Skill level

For the keen cook

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
328
protein
44g
carbs
0g
fat
12g
saturates
5g
fibre
0g
sugar
0g
salt
2.94g

Ingredients

  • 6 fillet steaks

For the red wine sauce

  • knob of butter
  • 1 garlic clove, chopped
  • 4 shallots, chopped
  • 2 celery sticks, chopped
  • 1 bay leaf
  • sprig thyme
  • olive oil, for frying
  • 200g lean beef trimmings, chopped
  • 75cl bottle red wine (Fitou gives a very rich, red colour)
  • 1.2l fresh beef jus (or try using cans of beef consommé)

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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.

Recipe from Good Food magazine, April 2006

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Comments

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flashylulu46's picture
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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
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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
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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
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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

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

metricus's picture
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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.

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