Peppered steaks with red wine butter
Make the butter in advance, slice it ahead then all you’ll have to do at the barbecue is cook the steaks
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes + chilling
- 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.
- 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.
- 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.
- 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
Recipe from olive magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/4170/
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
Ready in 30 minutes + chilling
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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02 December 2010
sarah_g rated and commented on this recipe
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