Beef Steak with Red Wine Sauce

Ingredients for Steak:

  • Trimmed off fat – Beef Steak without visible fat – 100 to 110 gm.
  • 2 tablespoons of Olive Oil.
  • 3 ½ teaspoons of cracked Black Pepper.
  • 4 teaspoons Salt to taste.


Ingredients for the Sauce: 

  • Shallots 100 gm (Julienned Shallots).
  • 1 tablespoon of Olive Oil.
  • 1 Garlic clove, lightly crushed.
  • ½ teaspoon of Rosemary.
  • 1 tablespoon Balsamic Vinegar.
  • 50 ml of Red Wine.
  • Homemade Beef or Chicken stock.
  • Butter ½ teaspoon.


Cooking Instructions for the Steak:

Before you start, let the Steak sit on the counter for 20 to 30 minutes to bring it up to room temperature.


Step 1: Brush the Steak lightly on both sides with Olive Oil and sprinkle with Salt and Pepper.

Step 2: Take a frying pan and let it heat over high flame. Make the pan super hot.

Step 3: Put your Steak gently on the pan then cook for 4 mins until medium rare.

Tip: Keep flipping the Steak every minute and make sure you evenly cook it. Keep a timer to guide you. 


Cooking Instructions for the Sauce:

Step 1: Take a sauce pan, put it on flame and make it hot.

Step 2: Add Olive Oil, then add the Garlic and Rosemary.

Step 3: Add Shallots into the pan and sauté all until lightly brown.

Step 4: Sprinkle a pinch of Salt & Pepper to taste.

Step 5:  Add Vinegar & cook until liquid is thickened and reduced to slightly syrupy.

Step6: Pour in the Red Wine and cook until reduced by 2/3, add the stock bring it boil.

Step 7: Whisk in the Butter, stir to blend it well.


Serving Suggestions: 

Slice the Steak into two or three pieces; spoon the Sauce and serve with some boiled Vegetables on the side (Broccoli, Carrots, Asparagus.)

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