Recipe for steak with pink wine sauce | EUROtoday

This scrumptious recipe for steak with pink wine sauce from Stephane Nguyen and Kate Blenkiron of the French Cooking Academy, is easy however chic.

To make the colourful pink wine sauce for this recipe, the pan sauce method makes use of the juices produced from cooking the meat blended with a good-quality wine. In France, we stay by the maxim “cook with wine that you want to drink.” Now, I’m not saying you want to safe a Bordeaux premier cru to make this recipe, however keep away from the bottom-shelf wine choice. Not solely will this make the sauce shine, however additionally, you will respect a sip or two whereas cooking. For the meat, rib eye is the best way to go.

For the Steaks (serves 2)

2 prime steaks, ideally ribeye
Salt and freshly floor pepper, to season
1 tbsp (15 ml) cooking oil

For the Sauce

¼ cup (60 g) unsalted butter, reduce into small cubes, divided
2 shallots, finely chopped
½ cup (120 ml) good-quality pink wine
1 clove garlic, bruised
1 thyme sprig
1 small bay leaf
½ tsp Dijon mustard
2 tbsp (6 g) finely chopped recent curly parsley, to garnish

In a medium-sized stainless-steel skillet or sauté pan, warmth the oil over excessive warmth, and sear the steaks. Cook to your required degree of doneness (ideally medium uncommon), flipping the steak a number of occasions within the pan to cook dinner evenly on each side (this additionally helps produce numerous caramelized juices on the backside of the pan). When cooked, switch the steaks to a plate, cowl with foil and hold heat within the oven whilst you make the sauce.

To make the sauce, take away any oil from the pan, soften 1 tablespoon (15 g) of the butter over medium warmth then cook dinner the shallots for 1 minute. Add the wine, garlic, thyme and bay leaf, then enhance the warmth to excessive and scale back till roughly ¼ cup (60 ml) of liquid stays and the sauce turns into syrupy. Turn off the warmth and whisk within the remaining butter, adopted by the mustard. To end, pour the gathered juices from the steak into the sauce and regulate the seasoning to your liking. Strain the sauce earlier than serving drizzled over the steak and garnish with the parsley.

Set up

Season the steaks with salt and pepper and let sit at room temperature for 20 minutes earlier than cooking. Preheat the oven to 120°F (50°C).

Reprinted with permission from French Cooking Academy by Stephane Nguyen with Kate Blenkiron. Page Street Publishing Co. 2023. Photo credit score: Kate Blenkiron.

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