Steak with Roasted Garlic and Red Wine Sauce

    1 hour 15 minutes

    This is a lovely red wine sauce for steak that incorporates a whole head of roasted garlic. The flavours go together very well.

    206 people made this

    Serves: 4 

    • 1 medium head garlic
    • 1 tablespoon olive oil
    • 750g beef rump steak
    • salt and freshly ground black pepper to taste
    • 60g butter
    • 1/2 bunch spring onions, trimmed and chopped
    • 1 1/4 cups (300ml) dry red wine

    Preparation:55min  ›  Cook:20min  ›  Ready in:1hour15min 

    1. Cut head of garlic in half, place on a square of aluminium foil and drizzle with olive oil. Wrap. Bake at 200 degrees C for 45 minutes.
    2. Squeeze roasted garlic cloves out of skins and mash. Set aside.
    3. Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy frying pan over medium high heat, but do not add fat.
    4. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side.
    5. Reduce heat to medium and add 1/2 of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
    6. Pour off the fat in the frying pan, and add the spring onions and red wine. Bring to the boil and whisk in the mashed garlic. Boil until the wine is reduced by half and is thick and syrupy.
    7. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat and stir in the remaining butter until it is incorporated into the wine sauce.
    8. Quickly slice the meat against the grain into thin strips. Arrange on a serving plate and pour the sauce down the centre of the slices. Serve immediately.

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    Reviews in English (138)


    Altered ingredient amounts. I added low fat cream and some grained mustard...I would have prefered to add sour cream instead, but didn't have any at the time.  -  23 Apr 2009


    Easy recipe to make and very yummy!  -  23 Apr 2009


    ...This was awesome!!!!...I too added 1/2 cup of mushrooms and 1 can of the beef broth. It takes 45 min or so to reduce the wine sauce, and that is boiling it on high the entire time, so allow for this. Highly recommended.  -  18 Mar 2002  (Review from Allrecipes USA and Canada)