Steak with Roasted Garlic and Red Wine Reduction

Steak with Roasted Garlic and Red Wine Reduction


188 people made this

About this recipe: Roasted garlic adds great flavour to steak. Red wine is reduced with the pan juices for the sauce.

Warner Beatty

Serves: 4 

  • 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 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recently viewed

Reviews (6)


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


We really loved this. Once the meat was out of the pan it was difficult to keep it warm without over cooking it. So, I cooked the meat a bit less and after the sauce was complete returned the meat to the pan to finish cooking it. It was a great way to cover the meat with the delicious sauce. It worked out very well. - 24 Jul 2008

Write a review

Click on stars to rate