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Steak with red wine butter sauce

Time:2017-11-13 00:42wine - Red wine life health Click:

Wine with Sauce Butter Steak

Masterchef love birds John Torode and Lisa Faulkner have been on an incredible Aussie adventure - with John giving Lisa the guided tour around his home country, including his career-defining locations and the places he spent time as a boy.

In today's episode, John and Lisa are in wine country to take a visit to one of the oldest bakeries in Oz - that’s in addition to cooking up the most mouthwatering steak and red wine sauce!

Serves: 2


2 large (700g/1lb 8oz/24 oz) T-Bone steak (one will feed two people generously)
Salt and freshly ground black pepper

For the red wine butter sauce:

A little oil for frying
30g shallots, finely sliced
75ml red wine
30ml red wine vinegar
150g cold butter, diced
Juice of half a lemon

For the iceberg lettuce and parmesan salad with truffle oil:

1 whole iceberg lettuce, cut into quarters
50g grated parmesan
A drizzle of truffle oil
Freshly ground black pepper
Maybe a little olive oil


For the steak: Heat a griddle plate and season the beef well. Remember this is a thick steak so score the fat a little and place the steaks fat side down onto the griddle.

The fat will start to melt and this is what is going to flavour the outside of this great big beauty of a steak.

Once the fat starts to melt and char, leave to cook for four minutes and then turn it over, do the same, so another four minutes and then turn, but do it so that you rotate the meat by 180 degrees and grill the narrower side for two minutes. Transfer to the oven for about six minutes for a medium steak. Let it rest for five minutes before serving it whole - you have to show off with this!

For the red wine butter sauce: Make the sauce by making a reduction of the wine & shallots. Sweat the shallots down slightly. Add the wine and vinegar and reduce by two thirds. Leave to cool

Put the reduction into a pot and bring to the boil. Whisk the cold, chopped butter gently into the boiling liquid. Keep moving it on and off the heat so it doesn’t split.

Finish the sauce with a little lemon juice and season with salt and pepper.

For the salad: drizzle the iceberg lettuce with the olive and truffle oil and top with parmesan and freshly ground black pepper.


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