Twitter Updates

    follow me on Twitter

    Wednesday, September 06, 2006

    Steak Braised in Red Wine

    Huey’s Cooking Adventures show-cased this recipe on Food TV
    This is not a normal braise…slowly cooked over a long period…
    It only takes around 30 minutes all up and tastes divine

    I know the photo looks like a bit of a dog’s breakfast but do make it anyway as it is really tasty.
    Little taste bites of olive and sage with a hint of the orange juice. Yum

    I didn't cook any greens but any seasonal vege would be nice for crunch and health.

    I think I made the sauce a little too thick and would thin it down a little next time.

    There was enough sauce to freeze for another occasion
    1 sirloin steak per person (excess fat removed).
    Little olive oil to brush on steaks
    Sea salt and freshly ground black pepper.

    2 tbs olive oil
    1 leek sliced
    1 onion sliced
    2 cloves garlic crushed
    1 tbs flour
    1 cup chicken stock
    1 cup red wine
    Juice 1 orange
    Sea salt and freshly ground black pepper
    8-10 black olives pitted and halved

    1 tbs red wine vinegar
    6 fresh sage leaves chopped finely

    First make the sauce

    Heat olive oil
    Sauté leeks onions and garlic till soft
    Add flour to make a roux just to thicken the sauce slightly.
    Deglaze with red wine and then chicken stock stirring well.
    Add orange juice
    Add olives

    Season sauce to taste and bring to boil and simmer at least 5 minutes to thicken and reduce

    Then heat grill pan till smoking hot
    Brush steaks with a little oil and sear on one side till brown (2 minutes)
    Turn leave for 30 seconds other side
    Season salt and pepper

    Bury steak in the sauce pan along with sage leaves
    Gently simmer 2-3 minutes until required doneness of steak.

    Other accompaniments could be polenta or rice
    Anything to mop that wonderful sauce.
    Personally I think mashed potatoes are the best.

    No comments: