Steak with Wine and Cranberry Sauce
Pan-fried beef steaks served in a French-style red wine sauce deglazed from the pan, enriched with caramelized shallot, garlic, herbs and lightly crushed cranberries.
⏱️ Prep: 25 min🍳 Cook: 45 min
Ingredients
| 2 steaks | beef steaks | |
| 60 g | butter | |
| 2-3 tbsp | 30–45 ml | oil |
| — | salt | |
| — | black pepper | |
| 1.5 cups | 360 ml | good red wine |
| 1 head | shallot | |
| 6 cloves | garlic | |
| 3-4 sprigs | fresh rosemary | |
| 1/2 cup | 120 ml | cranberries |
| 1 tbsp | 15 ml | Worcestershire sauce |
| 2 pinches | flour | |
| — | fresh parsley | |
| — | basil | |
| — | tarragon | |
| — | oregano |
Instructions
- Wash and pat dry the beef, rub it well with salt and black pepper on all sides, and fry the steaks evenly in the heated butter and oil. You may also cook them on a grill pan.
- Once done, remove them; pour the wine into the pan and deglaze it. In a separate pan heat a little fat and saute the sprigs of tarragon and thyme with the minced garlic. After them, add the chopped onion (shallot).
- When it too caramelizes, add the flour, stir, and add the previously lightly crushed cranberries.
- Stir and let them stew. Pour in a little of the strained wine as needed, the Worcestershire sauce and all the remaining spices.
- Once the sauce has reduced, it is ready. Serve the steaks drizzled with the wine and cranberry sauce.