Steak with Red Sauce

A good steak tastes even better with a great sauce alongside!

Recipe author

Servings:

Red wine

0.33

Salt

Broth

Butter

Flour

Ground black pepper

Currants (juice)

0.33

Beef (steaks)

Ground red pepper

0.5

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 15 g

Fats 29 % 7 g

Carbohydrates 8 % 2 g

133 kcal

GI: 50 / 0 / 50

I doubt there's a single meat lover out there who can stay indifferent at the sight of a nicely seared beef steak. I'm certainly not one of them, which is why I happily collect recipes for all the different ways to cook these prime cuts. The dish I'm about to describe comes from Norwegian cuisine and is called Steak with Red Sauce. A friend of mine living in Norway once shared her tricks for making it. So how does it come together? First, take the steaks and rub them with salt and pepper. Sear them well on both sides. Transfer all the seared steaks to an ovenproof dish and bake for 15–20 minutes at about 400°F (200°C). While the steaks finish cooking, make the sauce: melt the butter in a pan and cook the flour in it until golden. Pour in the broth and bring the mixture to a boil. Simmer, uncovered, for 5–10 minutes. Now stir in the wine and currant juice, and add the red pepper. Once both the steaks and the sauce are done and have cooled slightly, you can serve. Steak with red sauce is usually served with potatoes and vegetables.

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