In 30 minutes you can have a juicy steak with a scrumptious sauce in front of you.
If you are a long time reader of Greedy Gourmet, you might have seen your share of slow cooked meaty stews. There are plenty of advantages to eating the latter, e.g. the cuts used are cheap, the meat comes out amazingly tender and most of the time the leftovers can be frozen, great for quick weeknight dinners.
But you know what? Sometimes we fancy an old-fashioned, juicy piece of steak. If it still says â€œmooâ€ or â€œbaaâ€ on my plate Iâ€™m even happier. A special thanks to Farmison for sending these beautiful lamb steaks and making it possible for me to recreate the photos and update this recipe again. If you like to experiment with different types of meat, you should definitely check out Farmison’s monthly meat boxes.
Letâ€™s not forget the sauce though! Thatâ€™s paramount to completing the meal, whether itâ€™s laced with cream or tinged with wine.
In this recipe, there are three ways you can cook your steak:
- Frying: Like I’ve done in the step-by-step photos.
- Grilling: Placing the meat under the grill.
- Barbecue: For those of you who are lucky enough to own a barbecue, you can simply grill your steaks and make the sauce on the side. Everybody wins!
In good restaurants you won’t find lamb steaks or chops cooked more than medium at the most. In the photos you can see I prefer mine rare. However, it’s up to you. Here are the temperatures you should aim to reach the specific levels of doneness:
- Rare: 48-54Â°C (120-130Â°F)
- Medium-rare: 54-60Â°C (130-140Â°F)
- Medium: 60-66Â°C (140-150Â°F)
- Well-done: 66-74Â°C (150-165Â°F)
If this recipe is right up your alley, you’ll love the following cookbooks:
- Hawksmoor at Home
- Ginger Pig Meat Book
- Sauces: Savoury and Sweet
- Sauces: Classical and Contemporary Sauce Making
Lamb is the ultimate spring-time meat and however it is cooked there is simply an affinity to Merlot.
The fast cooking in this recipe really enhances the flavours of the lamb and I have chosen Chateau Le Puy for Bordeaux to complement this quality. Merlot dominates the blend and thanks to careful grape selection and winemaking there is a purity to the fruit which manifests as ripe cherries, raspberries and plums. A slight savoury hint from a small proportion of CarmenÃ©re works perfectly with the meat whilst the fruit balances the stick shallots and brings the whole dish together. Buy it here.
Chinon is a village in the Loire Valley of France where red wine is produced using the Cabernet Franc grape. Cabernet Franc is a more rustic wine than the more popular and fruity Cabernet Sauvignon so for a simple lamb dish like this it is a great choice. The fruit is a subtle blend of black and red forest fruits to match the sticky shallots and a soft black peppery finish adds to the savoury, earthy quality which brings out the flavor and meatiness of the lamb. Delicious! Buy it here.
Let’s get cooking. The end result might look sophisticated but the actual process is quite straight forward.
Peel and quarter some shallots. As with most recipes, this one is adaptable. If you’re like me and are addicted to the stuff, by all means use more shallots than the recipe states. On the other hand, if you’re not a fan, omit the shallots all together and use mushrooms instead.
Plunge the onions in salted, boiling water and cook them for a few minutes.
Drain the shallots and put them aside while you’re frying the steak.
Heat a frying pan and melt butter in it.
Fry the steak to your liking.
When the steak is cooked to your desire, place it in low-temperatured oven to keep it warm while you prepare the sauce.
You thought wrong. It’s not money but butter that makes the world go round. Add some more to the pan.
Fry the shallots to the pan…
… and continue to fry until they have browned.
Add the balsamic vinegar and let it sizzle.
Don’t forget to stir everything frequently, thus ensuring that all onion surfaces will be infused with the lovely flavours to come.
When the vinegar has reduced add the red wine. Let it bubble for a few minutes.
Add the beef stock. You know the drill. Simmer the sauce until everything comes together.
Redcurrant jelly is optional but it does give that final sweet touch to the sauce. Any kind of berry jelly will do, blackberry, raspberry etc.
There you go. It’s easy, isn’t it?
- Serves: 2
- Serving size: 388.4g
- Calories: 515
- Fat: 18.7g
- Saturated fat: 9.1g
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 23.3g
- Sugar: 5.4g
- Sodium: 109mg
- Fiber: 0
- Protein: 47.3g
- Cholesterol: 0
- 8 brown shallots, peeled and quartered but left whole at the root
- 2 lamb leg steaks, about 175g (6 oz) each
- 25g (1 oz) butter
- 60ml (4 tbsp) balsamic vinegar
- 175ml (6 fl oz) red wine
- 150ml (Â¼ pint) beef stock
- 5ml (1 tsp) redcurrant jelly [optional]
- Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
- Season the steaks with a little salt and plenty of crushed peppercorns.
- Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
- Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
- Add the balsamic vinegar and bubble for a few minutes.
- Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
- If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
- Spoon the shallots and sauce over the steaks and serve immediately.