An Easy Red Wine Steak for a Knockout Dinner...

"Red wine Steak" is cooked in a superb wine sauce - hence its name! 

This is an easy and fast recipe, with only thirty minutes of preparation and cooking time combined. 

Red Wine Steak: Ingredients List

Our recipe is for four people, and the ingredients are as follows:

  • four high quality, prime meat steaks (half a pound each)
  • three shallots 
  • one hundred grams of high quality, fresh butter
  • two glasses of dry white wine (in our case we recommend a crisp Pinot Grigio)
  • one to two tablespoons of extra virgin olive oil 
  • one teaspoon of flour 
  • sea salt and fresh black pepper (as need or desired)

Red Wine Steak: Cooking Steps

We start our recipe by washing and finely chopping the shallots. We then take a pot, and on a low stove setting, with a tablespoon of butter, we saute the onions of several minutes. We then add the two glasses of dry white wine (Pinot Grigio), the sea salt and black pepper, and leave it on a low flame until only have the amount remains. 

Meanwhile, we take a frying pan and add one to two tablespoons of our extra virgin olive oil, and on a high flame you add the steaks to brown them, by turning them consistently for even browning. Keep in mind that it’ll take approximately four minutes for each sides, depending on how thick the steaks are. When flipping the steaks on the second side, add salt and pepper. 

When we’re ready with the steaks, we remove them from the frying pan, place them in a large serving plate, and keep them warm by covering with a double layer of aluminum foil. 

In the same frying pan where we cooked the steaks, on a medium flame, we add the wine sauce, and keep stirring while scraping off any delicious remnants of the cooked meat, and mixing it into the mixture. 

In another small pot, we melt a tablespoon of butter, and stir in the teaspoon of flour. When the mix has set together, we slowly add it into our wine sauce, whipping it thoroughly with a metal whisk so that the flour does not have a chance to clump. 

We remove from the flame and add the rest of the butter in small pieces, all while stirring. Add lightly sea salt and pepper. 

Lastly we pour the sauce atop the steaks and place in a nice serving plate. And the dish is now ready for the table.

What pairs well with our delicious new creation?

This steak meal is best enjoyed with a highly tannic wine, like a Barbera, to help with digestion and to enhance the wine flavors from within. 

Bon appetit! 

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