Supper Club: Peppered Steaks and Red Wine Butter

In the first of our new Supper Club posts, we show you how to create the perfect peppered steak, partnered with some tasty red wine butter.  This fantastically easy recipe serves four and takes around half an hour to prepare, though the time-savvy amongst you may wish to make the butter ahead of time and keep it in the fridge until you need it.

Here’s what you’ll need:

  • 2tbsp mixed ground peppercorns
  • 2tsp salt
  • 4 steaks, rump or sirloin – your choice!
  • 2tbsp olive oil
  • 300ml red wine
  • 2 cloves of garlic
  • 1 bay leaf
  • 10 black peppercorns
  • 150g unsalted butter
  • 2tbsp chopped parsley

Let’s get cooking!

  1. Firstly, make the red wine butter.  Roughly chop the garlic then add this to a small saucepan along with the red wine, bay leaf and 10 black peppercorns.  Stir, then bring to to the boil until there’s only about two tablespoons’ worth left.  Strain this into a bowl and leave to cool for a few minutes.
  2. Whilst the red wine mixture is cooling, beat the butter in a separate bowl until it’s soft (this is most easily achieved by using an electric whisk, but is perfectly possible to do by hand).  Slowly add the red wine mixture, beating as you go – once this is done, mix in the parsley and season with salt.
  3. Spoon the butter mixture onto a sheet of clingfilm and wrap into a sausage shape, twisting the ends firmly to make sure none escapes!  Pop this into the fridge, or freezer if you’re short on time (but don’t forget it’s there)!
  4. After about 30 minutes in the freezer (or 1-2 hours in the fridge), your butter will be ready and you can start the steaks.  Heat up a non-stick griddle pan or frying pan over a medium-high heat.  Handy tip – pat the steaks dry with kitchen towel; this helps the meat form a decent crust because it’s in direct contact with the pan.  Cover a plate in the salt and ground peppercorns, then rub a little olive oil into both sides of each steak before pressing each side onto the plate.
  5. Once the pan is hot enough, cook the steaks two at a time – it’s far better to do this than to squash them all in the pan together.  Cook for around 90 seconds* on each side, applying light pressure with a spatula.
  6. Leave the steaks to rest for around 3-5 minutes, before adding a slice or two of the red wine butter and serving!

*This will produce a rare steak – if you want medium, cook for a total of 135 seconds each side, and up to 180 seconds per side for a well-done steak.

Perfect wines to enjoy with this meal

Supper Club: Peppered Steaks and Red Wine Butter   The Grape Store

Mourgues Du Gres Les Galets Rouges 2010 – £9.79

Supper Club: Peppered Steaks and Red Wine Butter   The Grape Store

Chateau du Cedre Cahors 2007 – £14.99

Supper Club: Peppered Steaks and Red Wine Butter   The Grape Store

Domaine De L’Arnesque Chateauneuf du Pape 2009 – £21.99

Supper Club: Peppered Steaks and Red Wine Butter   The Grape Store

Framingham Classic Riesling 2009 – £11.99

 

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