Updated Nov 24, 2014Chatelaine
- Sprinkle both sides of steaks with salt. Season with pepper.
- Melt 1 tbsp butter in a large frying pan set over medium-high. Add half of steaks. Cook until golden brown, about 1 min per side for medium rare. Transfer to a large plate. Add another tbsp of butter to pan and repeat with remaining steaks.
- Pour wine, broth and any liquid from steaks into pan. Bring to a boil, scraping up and stirring in any brown bits from pan bottom with a wooden spoon. Add garlic and rosemary, then reduce heat to medium. Gently boil until sauce is slightly reduced, about 4 more min. Remove from heat. Stir in jelly and remaining butter. Divide steaks among 4 plates. Spoon sauce overtop and serve with Root-veg mash-up.
Side Dish: Root-veg mash up
NutritionCalories 461, Protein 58 g, Carbohydrates 8 g, Fat 19 g, Sodium 558 mg.
BLACKCURRANT & ROSEMARY STEAK
Pair it with: A French malbec.
When it comes to malbec, most people think of Argentina, but this contemporary take on the southwestern French classic is fruit forward and has more than enough structure to take on this beefy dish.
Our pick: Rigal Les Terrasses Malbec Merlot, France, $13.