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Heat the oil in a pan and cook the garlic until soft, but not coloured. Add the Marsala or sweet sherry and red wine, bring to the boil, reduce the heat and cook for 10-15 minutes until thickened. Stir in the stock or water, tomato purée and chilli flakes and seasoning, if required. Add the parsley or chives. Increase the heat and boil the sauce for 2-3 minutes until thickened.
Meanwhile, heat the oil in a large non-stick frying pan. Add the steaks and cook according to your preference.
Serve the steaks with the sauce, chips and a side salad.
Tip:If using a griddle pan heat without any oil, and just before cooking the steaks brush with the oil.For a creamy sauce heat a knob of butter in a non-stick pan and cook 2 peeled and finely chopped shallots with 50g (2oz) mushrooms until soft but not coloured. Add 30ml (2tbsp) Worcestershire sauce and brandy and 90ml (6tbsp) hot, good beef stock. Increase the heat and bring to the boil, reduce the heat and add 5ml (1tsp) black and green peppercorns, 5ml (1tsp) wholegrain or Dijon mustard and 150ml (¼pint) double cream or crème fraîche. Season and simmer for 2-3 minutes until a well-flavoured sauce develops. Serve with the steak.
Time to cook:
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each sideTake
2 sirloin, rump, rib-eye or fillet steaks, 2cm (¾inch) thick
10ml (2tsp) olive oil
Tangy Sauce:
30ml (2tbsp) olive oil
2 garlic cloves, peeled and finely chopped
100ml (4floz) Marsala or sweet sherry
100ml (4floz) red wine
100ml (4floz) hot, good beef stock or water
15ml (1tbsp) tomato purée
Pinch dried chilli flakes, optional
Salt and pepper
30ml (2tbsp) freshly chopped parsley or chives
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