Recipe: Appetizing Peppers steak in red wine

Peppers steak in red wine. Delish editors handpick every product we feature. We may earn commission from the links on this page. Combine raisins and red wine in a large sauté pan over medium heat.

Learn how to flawlessly sear your steak, and discover how to transform the demi-glace you made in the previous chapter into a rich red wine pan sauce. Balance the spice of green, white, and black pepper with the sweetness of raisins, and reduce the perfect red wine pan sauce for a New York strip steak using Wolfgang's spoon test. Enjoy your favorite steaks with an easy red wine marinade. You can cook Peppers steak in red wine using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Peppers steak in red wine

1. You need 500 grams of of round steak.
2. It's 1/2 cup of of ground black pepper.
3. Prepare 1/2 cup of of red wine.
4. You need 1 of salt and pepper.
5. It's 2 tsp of of steak seasoning.
6. Prepare 2 tbsp of of olive oil.

The recipe takes just a few minutes and features garlic, onion, and fresh rosemary. We're huge fans of homemade beef and broccoli, but no matter how hard they try, some people can't seem to convert to the church of broccoli. This is the broccoli-free version of your favorite stir. Delia's Braised Steak au Poivre in Red Wine recipe.

Peppers steak in red wine step by step

1. Marinated the beef with steak seasoning, red wine and salt and pepper. Roll steak on pepper and get it well coated with pepper leave in marinated bowl for 30 minutes.
2. Preheated the oven at 200 c ..
3. In the heating pan add olive oil and fry in steak each side for 10 minutes on medium heat ..
4. Remove the steak from heat and bake for 15 minutes to get medium ware or more depend on how thick the steak is..
5. The sauce in the pan very flavorful pour over steak and served.

While the French classic steak au poivre, or peppered steak, is a wonderful idea, steak is expensive and in the winter the original recipe can be adapted to braising - which is far easier for entertaining and tastes every bit as good. I like to serve it with some crispy-skinned, buttered jacket potatoes. Drain and add the peppers, along with the parsley, and ½ a tablespoon each of extra virgin olive oil and red wine vinegar, then blitz until smooth, and season to perfection. Turn the heat under the pan to high. Red wine and steak is a classic combination and now you can incorporate that amazing flavoring in your marinade!