Peppered steaks with red wine butter

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olive magazine

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1. To make the red wine butter, boil the red wine, garlic, bay leaf and black peppercorns in a small saucepan until reduced to 2 tbsp. Strain into a bowl and cool.
2. In a separate bowl, beat the butter with an electric hand whisk or a mini blender until soft. Gradually beat in the reduced red wine. Stir in the parsley and season with salt. Spoon onto a piece of clingfilm then wrap and firmly twist the ends to form a sausage shape. Chill in the fridge or freezer to firm up.
3. To make the steaks, coarsely crush the mixed peppercorns in a mortar with a pestle or put them through a grinder and tip onto a plate. Brush each steak with a little olive oil, season with salt and press both sides of the steaks into the peppercorns.
4. Barbecue for 2 minutes each side for a rare (3 minutes for medium). Leave to rest for a few minutes before serving with a couple of slices of the red wine butter.

Per serving

646 kcalories, protein 45g, carbohydrate 6g, fat 47 g, saturated fat 25.7g, fibre 0.2g, salt 0.27 g

http://www.bbcgoodfood.com/recipes/4170/

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Ingredients

• 1-2 tbsp mixed peppercorn (black, white, pink and green)
• 4 rump steaks or sirloin steaks
• olive oil

RED WINE BUTTER

• 300ml red wine
• 2 garlic cloves , roughly chopped
• 1 bay leaf
• 8-10 black peppercorns
• 150g unsalted butter , at room temperature
• curly parsley , chopped to make 2 tbsp

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 1-2 tbsp mixed peppercorn (black, white, pink and green)
• 4 rump steaks or sirloin steaks
• olive oil

RED WINE BUTTER

• 300ml red wine
• 2 garlic cloves , roughly chopped
• 1 bay leaf
• 8-10 black peppercorns
• 150g unsalted butter , at room temperature
• curly parsley , chopped to make 2 tbsp

Per serving

646 kcalories, protein 45g, carbohydrate 6g, fat 47 g, saturated fat 25.7g, fibre 0.2g, salt 0.27 g

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