Enjoy this decadent recipe for Steak with Red Wine Sauce next time you have guests
300-400 g rump, fillet or ribeye steak
Ina Paarman’s Garlic Pepper Seasoning
1/2 cup (125 ml) red wine
1 x 25 g sachet Ina Paarman’s Concentrated Beef Stock
1/2 cup (125 ml) fresh cream
Season steaks generously on both sides with Garlic Pepper Seasoning and drizzle with olive oil. Leave at room temperature for 15-30 minutes. Preheat a dry, heavy based frying pan (not a ribbed griddle pan) until very hot. Put the oiled and seasoned steaks on the hot surface and press flat. Do not turn until well browned. Then turn and brown the second side. Now you can turn every minute until cooked to your liking. Remove to a warm plate. Cover with foil and allow to rest while making the sauce.
Add the red wine to the pan and cook over high heat until reduced by half, stir in the Stock Concentrate and cream. Bring to the boil. Add any juices that might have leaked out of the steak. Cook until the sauce has thickened a little then pour it over the steak. Serve with chips and a salad.
By: Ina Paarman