Categories: March

Ingredients

• 4 x 200g steaks, such as rib-eye or rump
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 200ml red wine
• 200ml beef stock
• 2 tbsp chopped fresh parsley
• 30g very cold unsalted butter, cubed

Directions

1. Heat a large non-stick frying pan over a high heat. Brush the steaks with oil and season all over. When the pan is really hot, add the steaks and cook for 2-5 minutes each side, as you like them. Remove and set aside on a plate. Cover loosely with foil; keep warm.

2. Heat the remaining oil in the same pan over a medium heat. Add the onion and cook, stirring, for 2-3 minutes. Add the garlic and wine, scraping the base of the pan to dislodge any crunchy bits. Increase the heat to bubble the wine down. Add the stock and bubble until the sauce has reduced by half and looks quite glossy. Remove from heat. Stir half the parsley into the sauce, along with the juices from the resting steaks. Season, then whisk in the butter to thicken.

3. Put a steak on each plate, pour over the sauce and scatter each with the remaining parsley. Serve with a green salad and thin, oven-baked chips or mash.

Email to a friend | Print this recipe | Back