An Italian classic! Steak tagliata with a delicious red wine sauce, ready in 15 minutes! Pair with a salad and a side of bread to indulge with this dish!
Cooked with love by @silviacollocaofficial using Per Amore Essteele’s latest addition to the family!
Essteele Per Amore Clad Stainless Steel Induction Open Skillet 26cm
Ingredients:
- 1x500 gr rump or eye fillet steak (about 2-3 cm thick)
- 2 tablespoons of extra-virgin olive oil
- 2 garlic cloves, skin on bashed
- Salt and pepper for seasoning
- 300 ml of red wine
- 1 tablespoon of butter
- Thyme leaves
- Heat up a pan to super hot. Season the steak with salt and pepper then add oil and garlic and the meat to the pan.
- Cook on one side for 4 minutes, then flip over and cook for a further 4 minutes for medium rare (less if you like it rare and more if you like it medium-well). Remove the steak from the pan and set aside.
- Add the wine and allow the liquid to mingle with the pan juices. Once the alcohol has evaporated (about 60-90 seconds), add the butter and thyme leaves. Turn off.
- Slice the steak to the thickness you prefer, season with salt and pour over the red wine sauce.
- Serve with crusty bread and green vegetables.
