SAUCE MAGAZINE RECIPES

Name: Red wine sauce
Total time: 10 min
Yield: 4 to 6
Ingredients: 1 clove of garlic; a few sprigs of fresh rosemary; 1 bay leaf; 250 ml red wine; 1 vine of ripe cherry tomatoes; 1 good splash of organic chicken stock optional

RED WINE SAUCE | SIDES AND SAUCES RECIPES | JAMIE MAGAZINE

Red wine sauce | Sides and sauces recipes | Jamie magazine image

Team this easy classic with steak and mash for cold-weather comfort food.

Total Time 10 minutes

Yield 4 to 6

Number Of Ingredients 6

Ingredients

1 clove of garlic
a few sprigs of fresh rosemary
1 bay leaf
250 ml red wine
1 vine of ripe cherry tomatoes
1 good splash of organic chicken stock optional

Steps:

1. Once you’ve finished frying your steaks, remove them from the pan and leave to rest.
2. Meanwhile, peel and finely slice the garlic, then pick and chop the rosemary leaves. Add both to the frying pan with the bay leaf.
3. Pour in the wine and allow it to bubble for a couple of minutes, then add the tomatoes, squashing some with a fork so the juices all mix together – if it looks too thick, add the chicken stock (if using), or a splash of water.
4. Season to taste and spoon over your steak.

Nutrition Facts : Calories 59 calories, FatContent 0.4 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 2.6 g carbohydrate, SugarContent 2.1 g sugar, SodiumContent 0.1 g salt, FiberContent 0.8 g fibre

STEAK SAUCE RECIPES | BBC GOOD FOOD

Steak sauce recipes | BBC Good Food image

Take your steak to the next level with a one of our best ever sauce recipes. Go for a rich red wine jus, classic peppercorn or spicy chimichurri.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Team this easy classic with steak and mash for cold-weather comfort food.
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1. Once you’ve finished frying your steaks, remove them from the pan and leave to rest.
2. Meanwhile, peel and finely slice the garlic, then pick and chop the rosemary leaves. Add both to the frying pan with the bay leaf.
3. Pour in the wine and allow it to bubble for a couple of minutes, then add the tomatoes, squashing some with a fork so the juices all mix together – if it looks too thick, add the chicken stock (if using), or a splash of water.
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