Steaks in red wine sauce

Steaks in red wine sauce

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(4 ratings)

Ready in about 25 minutes


Easily halved
A quick and special way to enjoy the ultimate steak - Brian Glover's red wine sauce adds a rich touch

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 4 x 175-200g/6-8oz sirloin steaks
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 2 chopped shallots



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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300ml red wine
  • 2-3 sprigs fresh thyme


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

  • 2 tbsp redcurrant jelly



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 2 tsp grainy mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…


  1. Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.

  2. Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.

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Comments, questions and tips

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James B.'s picture
James B.
31st Dec, 2017
Very nice - we didn't have redcurrant jelly so used plum jam and it was very tasty. Can imagine it would taste good with blackcurrant or blackberry jam or crabapple jelly. Don't make the mistake I did of not following the recipe and chopping the thyme either!
26th Oct, 2014
Absolutely delicious, this recipe worked really well and we served the steaks with the celeriac potato and rosemary gratin and some steamed kale - a real winner.
11th Feb, 2008
Brilliant recipe and really easy to make. My partners favourite - he's always asking for it!
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