Eye fillet steaks with red wine sauce

Serves:

Ingredients

• 1 teaspoon olive oil
• 4 x 180g beef eye fillet steaks
• 1 cup (250mL) red wine
• 2 cups (500mL) beef stock (gluten-free)
• 20g butter
• Freshly ground black pepper

Method

Heat a non-stick frying pan to high heat. Brush steaks with oil and cook as desired (3-4 minutes each side for medium).

Remove to plate, cover with foil.

Heat pan over high heat and pour in wine, simmer until reduced by half (about 5 minutes), pour in stock, return to boil and simmer for 10 minutes.

Add butter and pepper to taste.

Serve steaks in a lake of sauce with some mash and a green side dish.

Notes:

• Eye fillet steak is a real treat – expensive but oh so tender.
• A very quick and impressive entertaining dish (make the sauce in advance).
• This makes quite a lot of sauce, I usually have enough left over to freeze some and use some more to flavour a soup or casserole.
• If you prefer a thicker sauce, simmer longer and maybe thicken with 1 tablespoon cornflour dissolved in cold water.
• Try other flavours in the sauce: tomato paste, mushrooms, bacon, onion, garlic or tomatoes.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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