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Steak with Red Wine and Shallots

This recipe for Steak with Red Wine and Shallots has been reproduced courtesy of Schwartz.

Tales of economic woe might mean we are holding back on expense by dining out less but saving money doesn't mean we have to save on quality and flavour. In fact, whilst we are eating out less as a nation, new research shows that we are also becoming more adventurous in the kitchen.

A survey by Schwartz has revealed that nearly half of us are experimenting with new flavours in food and a quarter of us are using more herbs and spices than we did a year ago. Our favourites are basil, oregano, cinnamon, paprika, crushed chillies, ginger, curry and thyme. Crucially, herbs and spices are also seen as a cheap way to add flavour to food.

Not only do they taste great, many naturally contain antioxidants. For example, one teaspoon of oregano contains a similar amount of antioxidants to a cup (80g) of red grapes or 80g broccoli, with a teaspoon of ground cinnamon equivalent to 80g of blueberries. So why not try these healthy, delicious, herby and spicy recipes?

Ingredients for Steak with Red Wine and Shallots

2 sirloin steaks
1 tbs olive oil
8 shallots, peeled and quartered
4 tbs balsamic vinegar
175ml red wine
175ml beef stock
1 1/2 tbs Schwartz Paprika
1 tsp Schwartz Thyme
1 tsp caster sugar
Schwartz Sea Salt and Black Pepper to season

How to make Steak with Red Wine and Shallots

  • Season the steaks with salt and pepper.
  • Heat a little oil in a hot pan and fry the steaks for 3 minutes on each side.
  • Set aside.
  • Add a little more oil to the pan and fry the shallots until they begin to brown.
  • Add the vinegar, let it bubble for a minute then add the red wine, beef stock, paprika, thyme and sugar.
  • Allow the pan to simmer for a few minutes until thickened slightly, then serve with the steaks.
  • Great with green beans and chips.

Serves 2

Steak with Red Wine and Shallots


Published with permission of Schwartz