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Steak tagliata with red wine sauce
Made with ❤️ on my @essteeleau
(Per Vita)
serves 2
1×500 gr rump or eye fillet steak (about 2-3 cm thick)
2 tablespoons of extra-virgin olive oil
2 garlic cloves, skin on bashed
salt and pepper for seasoning
300 ml of red wine
1 tablespoon of butter
thyme leaves
Heat up a pan to super hot. Season the steak with salt and pepper then add oil and garlic and the meat to the pan. Cook on one side for 4 minutes, then flip over and cook for a further 4 minutes for medium rare (less if you like it rare and more if you like it medium-well). Remove the steak from the pan and set aside, add the wine and low the liquid to mince with the pan juices. Once the alcohol has evaporated (about 60-90 seconds), add the butter and thyme leaves. Turn off. Slice the steak to the thickness you prefer, season with salt and pour over the red wine sauce. Serve with crusty bread and green vegetables. #essteele #cookwithessteele | Posted on 29/Apr/2024 05:49:59
