Beef Steak in Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- Pepper, freshly ground
- 2 rump steak (s), 150 g each
- 2 tablespoon oil (olive oil)
- salt
- 1 onion (s), red, thinly sliced
- 2 cloves garlic, crushed
- Tabasco
- 300 ml wine, red, dry
- 300 ml vegetable stock
- 0.5 teaspoon ½ mustard (Dijon mustard)
Print Recipe
Pin Recipe Instructions
- Grind a generous portion of pepper on a plate, place the steaks on top and grind plenty of pepper over it. Rub a heavy non-stick pan with oil and heat. Place the steaks in the pan, season with salt and sear each side for one minute over high heat. Place the steaks on a plate.
- Add onion, garlic, Tabasco and 125 ml each of wine and stock to the pan. Cover and cook vigorously for 2 - 3 minutes until the onion is soft and the liquid is reduced like syrup. Add the meat juice that has collected under the steaks.
- Place the steaks in the pan and cook in the sauce for 1 - 2 minutes, turning once. If you prefer to have them fried all the way through, let them cook longer. Put the steaks back on a plate. Add the rest of the wine and stock to the pan and cook until the liquid is reduced by half. Stir in the mustard with the whisk and cook for 2 minutes so that the sauce thickens a little. Put the steaks back in the pan and turn them over so that they get hot again. Serve the steaks in the sauce.
- Per serving: 282 kcal, 11 g fat, 35% fat calories
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