Beef steak with red wine sauce
4 servings
30 minutes
Beef steak with red wine sauce is an exquisite dish of British cuisine that combines tender meat and a rich aromatic sauce. Its roots go back centuries when wine-based sauces became popular among European aristocracy. The steak, seared to a perfect crust, retains its juiciness, while the red wine sauce made from broth and caramelized onions adds depth of flavor. The light sweetness of brown sugar balances the acidity of the wine, and fresh thyme adds a subtle spiciness. This dish is perfect for both a cozy dinner and a festive feast. Served hot with a light wine aroma that unfolds in every flavor note, it pairs beautifully with mashed potatoes or fresh vegetables, making the meal a true gastronomic delight.
1
Pat the steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon of vegetable oil in a 30 cm skillet over medium-high heat. Sear the steaks on one side for 4 minutes.
- Beef steak: 4 pieces
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Flip the steaks and continue grilling for 4 to 6 minutes, depending on the desired doneness. Then place them on a plate, cover with foil, and let rest for 5 minutes.
3
Meanwhile, add the remaining vegetable oil to the pan and heat it over medium-high heat. Add the chopped onion and cook for 2 minutes until it becomes soft. Pour in the broth, wine, add sugar, and simmer for 5 minutes to thicken the sauce.
- Vegetable oil: 2 tablespoons
- Shallot: 1 head
- Chicken broth: 0.8 glass
- Dry red wine: 0.5 glass
- Brown sugar: 2 teaspoons
4
Reduce the heat and stir in the butter one spoonful at a time. Remove from heat, sprinkle with chopped thyme, and season with salt and pepper to taste. Drizzle this sauce over the steaks before serving.
- Unsalted butter: 3 tablespoons
- Fresh thyme: 3 g
- Salt: to taste
- Ground black pepper: to taste
