A quick pan-fried steak supper dish served in under 20 minutes with a delicious sauce made with red wine and stock, featuring balsamic vinegar, red wine, red onions, butter and beef stock. A great recipe for two.
2 sirloin, rib-eye, rump or centre cut steaks 1 tablespoon olive oil For the Red Wine Sauce: 25g unsalted butter 1 small red onion, peeled and sliced 1 tablespoon good balsamic vinegar 200ml good red wine 200ml good, hot beef stock
1. To prepare the red wine sauce; heat half the butter in a large non-stick frying pan, add the onion and vinegar and cook over a medium heat for 2-3 minutes. 2. Add the wine and reduce the liquid to about a third. Add the stock and reduce by half (about 5 minutes). Remove from the heat and whisk in the remaining butter. 3. Season the steaks, brush with oil on both sides and cook under a preheated grill, according to your preference. Transfer to warm serving plates and cover loosely with foil to keep warm and leave to rest for about five minutes. Stir any meat juices from the steak plate into the sauce. 4. Serve the steaks with the sauce and seasonal vegetables.