Steak with roasted garlic and red wine sauce

    1 hour 15 mins

    Roasted garlic adds great flavour to steak. Red wine is reduced with the pan juices for the sauce.

    188 people made this

    Serves: 4 

    • 1 medium head garlic
    • 1 tablespoon olive oil
    • 750g beef rump steak
    • salt and freshly ground black pepper to taste
    • 60g (4 tbs) butter
    • ½ bunch spring onions, trimmed and chopped
    • 300ml (1¼ cups) dry red wine

    Prep:55min  ›  Cook:20min  ›  Ready in:1hr15min 

    1. Cut head of garlic in half, place on a square of aluminium foil, and drizzle with olive oil. Wrap. Bake at 200 degrees C for 45 minutes.
    2. Squeeze roasted garlic cloves out of skins and mash. Set aside.
    3. Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy frying pan over medium high heat, but do not add fat.
    4. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side.
    5. Reduce heat to medium, and add 1/2 of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
    6. Pour off the fat in the frying pan, and add the spring onions and red wine. Bring to the boil, and whisk in the mashed garlic. Boil until the wine is reduced by half, and is thick and syrupy.
    7. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining butter until it is incorporated into the wine sauce.
    8. Quickly slice the meat against the grain, into thin strips. Arrange on a serving plate and pour the sauce down the centre of the slices. Serve immediately.

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    Reviews and ratings
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    Reviews in English (138)


    ...This was awesome!!!!...I too added 1/2 cup of mushrooms and 1 can of the beef broth. It takes 45 min or so to reduce the wine sauce, and that is boiling it on high the entire time, so allow for this. Highly recommended.  -  18 Mar 2002  (Review from Allrecipes US | Canada)


    We really loved this. Once the meat was out of the pan it was difficult to keep it warm without over cooking it. So, I cooked the meat a bit less and after the sauce was complete returned the meat to the pan to finish cooking it. It was a great way to cover the meat with the delicious sauce. It worked out very well.  -  13 Mar 2006  (Review from Allrecipes US | Canada)


    Excellent!!! I also added a can of beef broth and about a cup of mushrooms. Absolutely wonderful. I accidently started it all before realizing my beef was bad, and used chicken instead, and it was still very good. Recommended!  -  24 Jul 2002  (Review from Allrecipes US | Canada)