Ingredients
1 tbsp olive oil
4 x 180g beef eye fillet steaks
1 cup red wine
(250mL)
2 cups beef stock
(500mL), gluten-free
20g butter
Freshly ground black pepper
Equipment
- 1 non-stick frying pan
- 1 foil
Instructions
- 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
Tip
Eye fillet steak is a real treat – expensive but oh so tender.
Tip
A very quick and impressive entertaining dish (make the sauce in advance).
Tip
If you prefer a thicker sauce, simmer longer and maybe thicken with 1 tablespoon cornflour dissolved in cold water.
Variation
Try other flavours in the sauce: tomato paste, mushrooms, bacon, onion, garlic or tomatoes.
Storage
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.
