Peppered Steaks with Wine Sauce

 

If you have access to two frying pans, or one frying pan and a shallow casserole, cook the steaks and sauce side by side. If not, make the sauce first, keep it hot in another pan and then add to the steaks at the end.

 

 

 

Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes for the sauce, 4 to 6 minutes for the steaks

Use a 28 cm frying pan.

This recipe can also be cooked in the base of a 30 cm (3½-quart) Shallow (Buffet) Casserole.

Ingredients

  • Four 225g (8 oz) good-quality steaks, such as fillet, sirloin, or small porterhouse
  • 2 tablespoons vegetable oil
  • 2 tablespoons black peppercorns, crushed
  • ½ teaspoon coarse sea salt
  • For the wine sauce:
  • 15g (1 tablespoon) butter, softened
  • 1 tablespoon vegetable oil
  • 2 shallots, chopped finely
  • 1 garlic clove, crushed
  • 1 tablespoon plain flour
  • 250ml (1 cup) port wine or other sweet red wine
  • 1 teaspoon mild prepared mustard
  • 1 teaspoon sugar
  • 1 tablespoon tomato purée


Method
1. Prepare the steaks by brushing both sides with a little of the oil, then turn them in a mixture of the peppercorns and salt, pressing it well into the surface.

2. To make the sauce, melt the butter with the oil in the frying pan over medium heat. Add the shallots and fry, stirring, until they begin to soften. Add the garlic and fry for 1 minute longer.

3. Add the flour and stir until it absorbs the excess butter and oil. Gradually stir in the port, mustard, sugar, and tomato purée with seasoning to taste. Simmer slowly, while cooking the steaks.

4. To cook the steaks, heat the remaining vegetable oil in another pan over medium heat. When hot, add the steaks and cook for 2 to 3 minutes on each side, adjusting the cooking time to suit personal taste. Take care when cooking because the peppercorns will give off a pungent aroma; use an overhead extractor if possible. When the steaks are cooked, pour the sauce into the pan, warm through briefly and serve with a little of the sauce spooned around the steaks.

Thick, sliced lamb from the leg can be used instead of steak.

A full-bodied red wine is the perfect partner for the steak. A Cabernet Sauvignon or Syrah from California or Australia are top choices. A peppery, bold California Zinfandel will also work well. You may want to use the same wine for the sauce.

 

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