Peppered steaks with red wine butter

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• sarah_g

  02 December 2010

  sarah_g rated and commented on this recipe

  

  This was absolutely delicious. I used thyme instead of bay leaves as its all I had. Served with mustard mash and brussel sprouts. The red wine butter was very easy to make and absolutely fantastic!

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• Tricia

  09 June 2012

  Tricia commented on this recipe

  Just a quick question. Why does it say to use unsalted butter and then to add salt?

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• CharlieQ

  18 May 2013

  CharlieQ rated and commented on this recipe

  

  Yum. Tasty. I tried with mustard mash though and found there were too many flavours on the plate. Plain creamy mash would've worked better. Asparagus went well. Didn't bother putting the pepper in the grinder as using the pestle and mortar was enough. Making the butter was a bit of a faff as the wine took forever to reduce. I would say its an hour prep time rather than 30 minutes. There's enough butter left over to use for another meal so will use again. Would recommend.

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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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