Steak with Red Wine and Mustard Sauce
Published in Meat Dishes
Serve as soon as possible.
Ingredients:
- 2 cloves garlic, crushed to a paste
- 3 tbl olive oil
- 4 x 200 g slices fillet/very tender rump steak
- 150 ml red wine
- 2 – 4 tsp grained mustard
- 2 – 3 tbl cream
- Telma beef stock cube (far and away the best stock cube)
Preparation:
- Mix the garlic and olive oil together.
- If using rump steak, first beat the steaks lightly with a meat mallet or rolling pin to further tenderise them.
- Place the steaks in a flat non-reactive dish and pour over the oil-garlic mixture. Stir the meat around and rub with your fingers so that the marinade covers it thoroughly. Set aside for about 10 – 15 minutes.
- Heat a heavy frying pan until really hot, and add the steak and all of the oil and garlic.
- Panfry until the meat is cooked to your liking. Remove the meat from the pan and reserve on a warm plate while you make the sauce.
- Pour any leftover oil out of the pan, pour in the wine and place the pan back on a high heat.
- Scrape the pan carefully to dislodge any caramelized meat juices in the pan, add about 1/4 to 1/3 of a Telma cube, crumbled finely.
- Bring to the boil and boil briskly until the sauce starts to look a little syrupy. Add any juices that have seeped onto the plate from the steaks. Stir in the mustard and cream and boil again briefly.
Serves 4 royally.
