Marinated steak
4 servings
30 minutes
Marinated steak is a true delight for lovers of juicy, flavorful meat. The recipe is based on the art of marinating, which gives the beef incredible depth of flavor. A blend of spices including coriander, fennel, and black pepper is roasted to release their aromas and then combined with red wine, olive oil, and Worcestershire sauce. Garlic and rosemary add a zesty freshness. After a long marination period, the meat is grilled over high heat to seal in all the juices. A thick, rich sauce made from reduced marinade perfectly complements the texture and taste. This steak embodies European cuisine—a balance of noble ingredients and cooking techniques.
1
In a well-heated pan, lightly fry black pepper, coriander seeds, fennel, chili, and bay leaves. Transfer the spices to a mortar and lightly crush with a pestle, without turning them into powder.
- Black peppercorns: 1 tablespoon
- Coriander seeds: 1 tablespoon
- Fennel seeds: 1 tablespoon
- Chili pepper: 2 pieces
- Bay leaf: 2 pieces
2
Pour the result into a deep dish, add wine, olive oil, and Worcestershire sauce, toss in crushed garlic and rosemary, mix everything, and marinate the meat in this dish. It is usually recommended to marinate for a day, but half a day is also fine. The meat should be kept in the refrigerator.
- Dry red wine: 200 g
- Olive oil: 100 ml
- Worcestershire sauce: 2 tablespoons
- Garlic: 4 cloves
- Rosemary: to taste
3
After marinating, it should be taken out of the refrigerator about an hour before frying. Pat dry with a paper towel to remove excess juice. Pour the remaining marinade from the dish into a pot and simmer on low heat for twenty-five minutes.
- Dry red wine: 200 g
4
Meat should be grilled on a very hot grill for about seven minutes on each side. Then wrap it in foil and let it rest for ten minutes. Serve with a sauce made from reduced marinade.
- Beef fillet: 1 kg
