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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, September 2002

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

daniel.n.bunnFbDYqu4d

Works really well with simple cranberry sauce so don't be afraid to put something similar in. Lovely recipe thanks.

James B. avatar

James B.

A star rating of 5 out of 5.

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!

AnnabelDeVine

A star rating of 5 out of 5.

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.

annie01332

Brilliant recipe and really easy to make. My partners favourite - he's always asking for it!

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