Beef Steaks in Red Wine
Tender beef steaks marinated for at least 4 hours in a fragrant red wine and herb marinade.
- 260 min
- 826 kcal / serving
- medium
- Protein
- 70.7 g
- Fat
- 66.2 g
- Carbs
- 2.2 g
Contains: mustard, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 beef neck steaks (350 g each), 2.5 cm thick
- 4 tablespoons olive oil
- 100 ml red wine
- 1 small bunch of fresh thyme (only the leaves)
- 1 small bunch of fresh rosemary (only the leaves)
- 2 cloves of garlic, crushed
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- Mix all marinade ingredients in a flat glass or porcelain dish. The dish must be large enough to hold the steaks side by side.
- Turn the steaks several times in the marinade, cover, and marinate in the refrigerator for at least 4 hours (better 12 hours). Turn once after half the time.
- Remove from the refrigerator 1 hour before preparation to let the meat reach room temperature. Discard the marinade.
- Heat a grill pan over high heat and sear the steaks for 5 minutes per side for medium rare (or until the desired doneness is reached). If necessary, cook the steaks in batches.
- Let rest for 5 minutes before serving.
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