The Great Red Wine Borganion Steaks

This red wine steak recipe, had me waking up every two hours that night to eat the leftovers. Such an amazing deep and seductive sauce stays with you in your mind. Its not that hard to make up, just a little prep is needed. This meal is the one to make if you want to impress someone….

 

The Marinade:

3 tablespoons of Mrs Balls peach chutney

3 tablespoons of tomato sauce

1 cup of red wine

1 tablespoons of balsamic vinegar

1 tablespoon white wine vinegar

2 tablespoons apple cider vinegar

Chopped garlic cloves (about 8 small ones)

 

 

1 rump steak

Half packet of Danish ham or bacon

3 cups of chilli beef stock

1 sliced onion

1 cup chopped mushrooms

3/4 cup of chopped carrots

 

The low down:

Start by placing your meat in a marinade dish, and soak in the fridge for about an hour, not longer.

Cook first the ham, and then remove. This will be used later for your side salad.

Fry the rump steak, chopped into slices, then remove to one side. Just about 4 mins in total.

Add the veggies, beef stock, and the marinade to a large saucepan. Cook until the onions are soft (about 35 mins simmering) and then add the rump steak together, and allow to simmer shortly until you can see its ready to eat. Taste a piece of meat.

Salad Croutons:

Pre-heat the oven at 350 F or 180 C

Chop up stale Portuguese bread rolls into rough cubes 2cm x 2cm

Make up the bread coating with:

Several copped cloves of garlic

Salt and pepper

Chopped parsley

2mls Dried cayenne pepper

3 tablespoons olive oil or soya oil

1/2 cup Chopped fresh basil

One chopped sprig of rosemary

 

Mix all together with your fingers in a bowl, and then coat the bread in the bowl. Place onto a baking tray lined with tin foil (shiny side up). Bake for about 20mins and shake once or twice during. You want the bread to be golden. If you forget to take these out, don’t worry the smell will waft directly to your nose and remind you. It’s a heavenly aroma.

 

The Salad:
Combine some lettuce, roughly broken up with your hands, one small sliced tomato, the crispy ham, and top with croutons. You could make a ranch dressing, but I prefer to keep this one simple, because the flavours from the beef will be strong.

 

Now, set up a romantic table with classic chequered table-cloth, red wine glasses, and a jug of water for you and a special one.

Light a candle, and relax.

 

 

 

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