December 11, 2018
Dinner, Lunch, Main Dish,
Beef, Steak, Sirloin Steak, Dairy, Alcohol, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Butter/Margarine more
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"Fro our weekday newspaper The West Australian. Times are estimated."
Season steaks generously with salt and black pepper.
Heat large char-grill or frying pan over high heat and then add oil then steaks and cook for 3 minutes per side or until browned on both sides and internal temperature is 50°C for medium-rare doneness and transfer steaks to carving board to rest.
Place non-stick frying pan over medium-high heat and add wine and simmer for 4 minutes or until reduced by half and then add beef stock and thyme and simmer for a further 4 minutes or until reduced by half.
Remove pan from heat and whisk in butter to blend and season sauce with salt and pepper.
Slice steaks against grain and divide among 4 plates and drizzle with pan sauce and serve with mash, carrots and beans or alternative a simple summer salad.
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