Steak with Red Wine Sauce

Cottage Pie

You would have to go a long way to get a better steak in a restaurant!

Serves 2


  • 300-400 g rump, fillet or rib-eye steak
  • Salt
  • Freshly ground black pepper
  • olive oil

Red Wine Sauce

  • ½ cup (125ml) red wine
  • 1 x 25g sachet OXO Concentrated Liquid Beef Stock
  • ½ cup (125ml) fresh cream


  • Season steaks generously on both sides with salt and freshly ground black pepper and drizzle with olive oil.
  • Leave at room temperature for 20-30 minutes.
  • Preheat a heavy based frying pan (not a ribbed griddle pan) until very hot. Put the oiled and seasoned steaks on the hot surface of the pan and press flat.
  • Do not turn until well browned. Then turn and brown the second side.
  • Now you can turn once or twice until cooked to your liking. Remove to a warm plate.
  • Cover with foil and allow to rest while making the sauce.
  • Add the red wine to the steak pan and cook over high heat until reduced by half, stir in the OXO Concentrated Liquid Beef Stock and cream.
  • Bring to the boil. Add any juices that might have leaked out of the steak.
  • Cook until the sauce has thickened a little then pour it over the steak.
  • Serve with chips and a salad.


For a vegetarian option, treat large brown mushrooms exactly like the steak and serve with the same sauce.