Steak with a red wine sauce

Steak with a red wine sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 steaks, about 2.5 cm thick, the cut of your choice
oil, to fry the steaks
clarified butter, to fry the steaks
1 orange
200ml red wine
1 thyme sprig
200ml Chicken and veal stock, well-flavoured and gelatinous
salt
freshly ground black pepper

Method

  1. Cook the steaks in a sauté pan, in oil and clarified butter heated until foaming, according to your preference, then remove from the pan and set aside to rest for 3–4 minutes.
  2. While the steaks are cooking, finely pare a strip of zest from the orange with a vegetable peeler.
  3. Deglaze the sauté pan with the wine, scraping the base well. Add the thyme and orange zest and let bubble to reduce by at least two-thirds.
  4. Add the stock and bring back to the boil, then turn the heat down and simmer for 2–3 minutes. Taste and season with salt and pepper.
  5. Strain the sauce into a jug and pour around the steaks to serve.

Variations

  • Madeira sauce: Omit the orange zest and substitute Madeira for the red wine. Reduce to 50 ml before adding the stock and seasoning. A knob of butter (10 g) can be used to monter the sauce. This sauce works well with beef or veal steaks, or chicken breasts.

    Port and wild mushroom sauce: After removing the cooked steaks, add 30 g butter to the sauté pan and sauté 225 g prepared wild mushrooms until golden. Remove the mushrooms and set aside. Add 200 ml port to the pan and reduce by two-thirds. Finally, add the stock and simmer until syrupy, then season and return the mushrooms to the pan to reheat. This sauce works well with beef steaks, chicken or game.
Tags:
Leiths School of food and wine
cookery course
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