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Blackened steak with red wine jus

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Phil Vickery

From Ready Steady Cook

Method


  1. For the blackened steak, place the egg white into a bowl and the crushed peppercorns onto a plate. Dip the steak in the egg white, then press into the crushed peppercorns to coat the steak.

  2. Heat the oil in a frying pan over a high heat and fry the steak for 3-4 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to keep warm.

  3. For the red wine jus, add the red wine to the pan used to cook the steak, retaining the steak juices. Bring to a simmer, then add the red wine vinegar, butter and salt and cook for 1-2 minutes, until thickened slightly.

  4. To serve, place the toast onto a serving plate, top with the steak and pour over the red wine jus. Serve with steamed purple sprouting broccoli.

Ingredients

For the blackened steak

  • 1 free-range egg white
  • 1 tbsp black peppercorns, crushed
  • 200g/7oz rump steak
  • 1 tbsp olive oil
  • 1 slice crusty white bread, toasted, to serve
  • 100g/3½oz purple sprouting broccoli, steamed, to serve

For the red wine jus

  • 75ml/2½fl oz red wine
  • 1 tbsp red wine vinegar
  • 30g/1oz butter
  • pinch salt

Shopping List

Blackened steak with red wine jus

Fruit and vegetables

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Dairy, eggs and chilled

Meat, fish and poultry

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