Ingredients
- 4 ounces bread (4 slices Vienna bread, 1/2 inch/1cm thick)
- 1 clove garlic, halved
- 4 teaspoon olive oil (18 mL)
- 16 ounces beef rib-eye steaks (2 grilling steaks or strip loin steaks, 8oz/250 g each)
- 2 tablespoons cracked peppercorns ((30 mL, or black peppercorns)
- 1/4 cup red wine (60 mL)
- 1/4 cup beef stock (60 mL)
- 1/4 cup finely diced sweet red peppers (60mL)
- 1 shallot, finely diced (or green onion)
- 2 teaspoon butter (10 mL)
How to Make
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Step 1: Preheat oven to 400°F (200°C).
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Step 2: Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
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Step 3: Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak. Roll edges in peppercorns to coat. In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
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Step 4: Add wine and stock; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat. Stir in red pepper, shallot, butter and any juices accumulated on plate. Cut steaks in half; place on cro?. Pour sauce over top.
We hope you enjoy this recipe!
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