Peppers steak in red wine. Stir in the onion, oregano, garlic, and bell peppers. Learn to make one of Wolfgang Puck's favorite steak preparations, an easy pepper steak recipe that uses a demi-glace and lots of black pepper. 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.
While working in three-star restaurants in France, Wolfgang perfected this classic pepper steak.
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.
Pepper Steak With Red Wine Sauce.
You can have Peppers steak in red wine using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Peppers steak in red wine
- It's 500 grams of of round steak.
- You need 1/2 cup of of ground black pepper.
- It's 1/2 cup of of red wine.
- Prepare 1 of salt and pepper.
- You need 2 tsp of of steak seasoning.
- Prepare 2 tbsp of of olive oil.
Juicy steaks crusted with cracked peppercorns and served with a red wine reduction sauce, this is a delicious dinner idea for any weeknight without the fancy steakhouse prices taking a bite out of your wallet. Chuck steaks have a full beefy flavor and stay remarkably tender when cooked to a rosy medium rare. If you like steaks well done, though, choose a different cut or the meat will be chewy. The red wine is meant to flavor the onion and peppers, not to make a sauce.
Peppers steak in red wine step by step
- 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.
- Preheated the oven at 200 c ..
- In the heating pan add olive oil and fry in steak each side for 10 minutes on medium heat ..
- Remove the steak from heat and bake for 15 minutes to get medium ware or more depend on how thick the steak is..
- The sauce in the pan very flavorful pour over steak and served.
Boil it until it's completely absorbed by the vegetables. It's the perfect way to use that last bit of red wine that won't be good tomorrow. The marinade itself is very simple, using just a little pepper, onion, and garlic for spice. The rosemary plays well with the red wine, giving the steak a slight floral hint while allowing the full flavor of the meat to shine. Made this recipe last night and I was a little nervous since it was my first time making pepper steak.