A delicious peppery, wine filled sauce to pour generously over your AngusPure steak. Test your tastebuds, be tempted...
2 AngusPure fillets, or another cut of your choice - Shop Now
2 tsp. black peppercorns, coarsely crushed*
1 tsp. sea salt
3 tbsp. olive oil, divided
3 tbsp. unsalted butter, divided
1 tbsp. rosemary
2 cloves of garlic, minced
1 tbsp. fresh thyme, chopped
1/2 c. red wine
1/2 c. beef stock
Pat steaks dry with paper towel and season both sides with crushed peppercorns and salt. Heat 2 tbsp. olive oil and 1 tbsp. butter in skillet over medium heat until butter melts. Add steaks and allow to sear undisturbed, about 3-5 minutes per side, flipping once, to develop a nice crust. An instant-read thermometer registers 110°F for medium-rare. Transfer steaks to a cutting board and allow to rest while making the red wine pan sauce.
Pour off grease from skillet, reduce heat to medium, and add 1 additional tbsp. of olive oil. Add rosemary, thyme, and garlic and cook, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.
Increase heat to medium-high and add wine, scraping up browned bits from the bottom of the pan. Bring to a simmer and reduced by half, about 2 minutes. Add beef stock and any accumulated steak juices and simmer until reduced by half, about 5 to 6 minutes. Whisk in remaining 2 tbsp. butter until incorporated, drizzle steaks with pan sauce.
*Coarsely crush the peppercorns with a mortar and pestle or put the peppercorns in a sealable plastic bag and coarsely crush them with the bottom of a heavy skillet, meat pounder or rolling pin.