Blackened Steak With Red Wine Jus Recipe - With Wine Match

A simple rump steak calls for a full-bodied red to square up to the dense structure of the meat. Head to rich, structured reds with some oak ageing to give a touch of spice.
Ingredients
1 EGG WHITE, BEATEN

1 TBSP BLACK PEPPERCORNS, CRUSHED

200G STEAK

1 TBSP OLIVE OIL

1 SLICE CRUSTY WHITE BREAD, TO SERVE
100G GREEN VEG OF YOUR CHOICE

75ML OZ RED WINE

1 TBSP RED WINE VINEGAR

30G BUTTER

SALT

Recipe Method

1. Place the egg white into a bowl and the crushed peppercorns onto a plate. Dip the steak in the egg white, then press into the crushed peppercorns to coat the steak.


2. Heat the oil in a frying pan over a high heat and fry the steak for 3-4 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to keep warm. Keep the steak juices in the pan.


3. For the red wine jus, add the red wine to the pan used to cook the steak. Bring the wine to a simmer, then add the vinegar, butter and salt and cook for 1-2 minutes, until thickened slightly.


4. To serve, toast the slice of bread, place onto a serving plate, top with the steak and pour over the red wine jus. Serve with steamed green veg.



Wine Match

You'll find a great selection of wines to match our Blackened Steak With Red Wine Jus recipe in our range of full bodied reds and oaked reds.


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