Tuesday, 18th September 2018
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This is a great sauce for that day when nothing except a steak will do.

(You could marinade your steaks in this and then heat the sauce in a little pot on the grill)


- 4 Sirloin or Fillet Steaks (approx.200/250g each)

- 2 cloves of Garlic

- 1 tbs. Soy Sauce

- 2 tbs. Red Wine

- 1 tbs Balsamic Vinegar

- 2 tbs Water

- 90g. Butter


Cook the steaks in a large very hot pan to your liking: 1 minute each side for blue; 2 minutes each side for medium rare; 3 minutes each side for medium well. (Cut a slit into the steak to check it is cooked to your liking). Remove the steaks from the pan and put on a plate into a warm oven to keep warm.

Put the pan in which you have cooked the steaks back on the heat. Pour in the soy, red Wine, vinegar and water. Chop the garlic finely and add this to the pan. Stir the pan well with a wooden spoon scraping the bottom to de glaze it. (This simply means to dissolve any charred steak juices into the sauce).

Let the liquids in the pan boil and reduce until there are only a few tablespoons left. Cut the butter into little dice and whisk it into the sauce while it boils. (This is an old chefs trick and it thickens and enriches the sauce and gives it a marvellous shine). Now tip any juices that have gathered on the steak plate into the sauce and pour this over the steaks.

This is best served with boiled or saute potatoes and a salad.


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