Wine Merchant Style Steak
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 shallot (s)
- 1 tablespoon butter
- 1 cup red wine
- 0.25 ¼ bay leaf
- 1 pinch (s) thyme
- 1 sprig parsley
- 2 teaspoons meat extract
- 150 g butter, (no typo!)
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1 tablespoon parsley, chopped
- 4 rump steak (s), each 200g
- 1 tablespoon butter
- 2 tablespoons oil
- 1 teaspoon salt
- Pepper, a pinch each steak
Print Recipe
Pin Recipe Instructions
- First of all: this recipe is not for calorie-conscious cooks due to the high amount of butter, but it is incredibly delicious.
- Peel and dice the shallots and sauté in the butter until translucent. Add the wine, thyme and parsley and let everything cook until the wine is about halfway cooked.
- Dissolve the meat extract in a tablespoon of hot water. Pour the wine through a sieve and squeeze the shallots and herbs well with a spoon. Add the meat extract to the wine, bring to the boil again and set aside.
- Stir the butter until foamy and mix with the lemon juice, flour and the chopped parsley.
- Fry the steaks in the butter heated with the oil for 3-5 minutes on each side, then season with salt and pepper and place warm on a plate.
- Pour the wine sauce into the pan, bring to the boil, loosening the roast set. Remove the sauce from the heat, mix in the parsley butter; Serve separately with the steaks.
- Tip: Because of the richness of the sauce, it is best served with a simple salad, fresh baguette and a good glass of red wine.
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