Beef Steak Black Pepper Sauce.
Ingredients-----
1. 2 tablespoons oil.
2. 1 teaspoons chopped thyme leaves.
3. 1 teaspoons chopped rosemary leaves.
4. 2 pcs 200g row beef steak (Bonless)
5. 2 cups red wine(500ml).
6. Bouquet garni (a few thyme, rosemary, onion, parsley sprigs and bay leaves, tied with string).
7. 2 cups demi glaze(500ml).
8. 1 tablespoon red wine vinegar.
9. 20gm unsalted butter.
Method:------
At first combine oil, chopped thyme and garlic in a small bowl, then season. Steaks with the marinade and set aside while you make the sauce.
Place wine, bouquet garni and eschalots in a pan over medium-high heat. Bring to a simmer, then cook, stirring occasionally, for 3-4 minutes until reduced by half. Add the consommé, then cook for a further 15-20 minutes until reduced by half again. Strain through a sieve, then keep warm.
Meanwhile, preheat a chargrill pan or frypan over high heat.
In 2 batches if necessary, grill the steaks for 3 minutes each side for medium-rare or until cooked to your liking. Loosely cover the steaks with foil and rest for 3 minutes.
Stir the red wine vinegar into the sauce, then whisk in the butter to give it a nice glossy finish.
Divide steaks among serving plates, drizzle with sauce, then serve with the mashed potatoes and star fried bricoli coliflower.
