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Ingredients
Four 8 ounce good-quality steaks,
such as filet, sirloin, or small porterhouse
2 tablespoons vegetable oil
2 tablespoons black peppercorns, crushed
½ teaspoon coarse sea salt
For The Wine Sauce
1 tablespoon butter, softened
1 tablespoon vegetable oil
2 shallots, chopped finely
1 garlic clove, crushed
1 tablespoon all-purpose flour
1 cup port wine or other sweet red wine
1 teaspoon mild prepared mustard
1 teaspoon sugar
1 tablespoon tomato paste
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To make the sauce, melt the butter with the oil in the frypan or skillet over medium heat. Add the shallots and fry, stirring, until they begin to soften. Add the garlic and fry for 1 minute longer.
Add the flour and stir until it absorbs the excess butter and oil. Gradually stir in the port, mustard, sugar, and tomato paste with seasoning to taste. Simmer slowly, while cooking the steaks.
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 wil 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 service with a little of the sauce spooned around the steaks.
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Tips: This recipe can also be cooked in the base of a 3 ½ quart buffet casserole.
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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