Steak with Roasted Garlic and Red Wine Reduction
- 1 medium head garlic
- 1 tablespoon olive oil
- 675g (1 1/2 lb) beef rump steak
- salt and freshly ground black pepper to taste
- 50g (2 oz) butter
- 1/2 bunch spring onions, chopped
- 1/3 bottle dry red wine
Prep:55min › Cook:20min › Ready in:1hr15min
- Cut head of garlic in half, place on a square of aluminium foil, and drizzle with olive oil. Wrap. Bake at 200 C / Gas mark 6 for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash. Set aside.
- Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy frying pan over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 1/2 of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
- Pour off the fat in the frying pan, and add the spring onions and red wine. Bring to the boil, and whisk in the mashed garlic. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining butter until it is incorporated into the wine sauce.
- Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the centre of the slices. Serve at once.
Used different ingredients. Excellent!!! I added beef stock and a good handful of mushrooms. Absolutely wonderful. I accidently started it all before realising my beef was off, and used chicken instead, and it was still very good. Recommended! - 24 Jul 2008
Used different ingredients. ...This was deliciious!!!!...I too added mushrooms. It takes 45 min or so to reduce the wine sauce, and that is boiling it on high the entire time, so allow for this. Highly recommended. - 24 Jul 2008
Yum, yum, yum! We all LOVED this. I didn't find it tough at all. It's important to slice thinly against the grain. Very easy too. - 24 Jul 2008