Steak in red wine
A simple and very quick second course, cooking in red wine gives the steak a very special flavour, which is also accentuated by the various herbs used in the preparation. To make the dish even tastier, you can use a knob of butter instead of extra virgin olive oil. The steak in red wine can be served with polenta, mashed potatoes or potatoes cooked in the oven or in the pan. A word of advice: never use meat that is cold from the refrigerator, it is always a good idea to bring it as close to room temperature as possible before cooking.
Ingredients for preparing red wine steak
- 400g Boneless beef steak
- 1 glass Red wine
- Extra virgin olive oil To Taste
- Rosemary, thyme and sage To taste
- Salt and Pepper To Taste
How to prepare red wine steak
Drizzle the bottom of a frying pan with extra virgin olive oil, then chop up the herbs: rosemary, a few sage leaves and thyme. Add the herbs to the oil over a low flame without a lid.
In the pan with the herbs, brown our steak on both sides, then add salt and pepper to taste. When the meat is well browned add the dry red wine and leave to cook without a lid, taking care to turn the meat halfway through cooking.
Allow the wine to thicken until it creates a creamy sauce which we will use as a condiment for the meat once it is on the plate. Enjoy your meal.
