STEAK IN A RED WINE JUS

And this is how fancy people get wasted.

Yields2 Servings
Prep Time5 minsCook Time45 minsTotal Time3 hrs

HERE’S WTF YOU NEED:
 2 steak fillets (we like medallions, around 2-inches thick each)
 3 tsp Himalayan pink salt (to taste)
 2 tsp crushed white pepper
 1 tbsp olive oil
 1 shallot, sliced
 1 sprig fresh rosemary
 ¾ cup red wine
 ¼ cup martini rosato
 ½ cup beef stock
 1 bay leaf
 2 tbsp salted butter
 4 tbsp clarified butter
 mashed potato to accompany your glorious steaks.

HERE’S WTF YOU DO:
1

You're going to wash those steaks and pat dry. Sprinkle each medallion with 1 tsp of salt and set aside for 30 minutes.

2

Meanwhile, lightly fry the shallots in olive oil until golden-brown in colour. Then, chuck in the rosemary and let this go on a low flame for 3-5 minutes or until light brown. Then, you're going to pour in the red wine and martini rosato and let this simmer away until it reduces by half. At that point, pour in the beef stock and bay leaf and let it reduce back down by half again, to the consistency where it coats the back of your spoon. Season with pink salt to taste and add some crushed white pepper and then strain the shallots and herbs out. Return the jus to the stove, bring to a light simmer and take off heat. Add 2 tbsp of cold butter, give it a good stir and taa-daa!

3

Now to cook the perfect steaks, melt clarified butter in a pan on high heat. Gently plop your steaks on the pan, spice it up with some crushed white pepper. Check out the link below to cook the perfect steaks.

4

Serve up steaks hot over a bed of creamy mashed potato and pour your red wine jus over. Bon fuckin Appétit!

Ingredients

HERE’S WTF YOU NEED:
 2 steak fillets (we like medallions, around 2-inches thick each)
 3 tsp Himalayan pink salt (to taste)
 2 tsp crushed white pepper
 1 tbsp olive oil
 1 shallot, sliced
 1 sprig fresh rosemary
 ¾ cup red wine
 ¼ cup martini rosato
 ½ cup beef stock
 1 bay leaf
 2 tbsp salted butter
 4 tbsp clarified butter
 mashed potato to accompany your glorious steaks.

Directions

HERE’S WTF YOU DO:
1

You're going to wash those steaks and pat dry. Sprinkle each medallion with 1 tsp of salt and set aside for 30 minutes.

2

Meanwhile, lightly fry the shallots in olive oil until golden-brown in colour. Then, chuck in the rosemary and let this go on a low flame for 3-5 minutes or until light brown. Then, you're going to pour in the red wine and martini rosato and let this simmer away until it reduces by half. At that point, pour in the beef stock and bay leaf and let it reduce back down by half again, to the consistency where it coats the back of your spoon. Season with pink salt to taste and add some crushed white pepper and then strain the shallots and herbs out. Return the jus to the stove, bring to a light simmer and take off heat. Add 2 tbsp of cold butter, give it a good stir and taa-daa!

3

Now to cook the perfect steaks, melt clarified butter in a pan on high heat. Gently plop your steaks on the pan, spice it up with some crushed white pepper. Check out the link below to cook the perfect steaks.

4

Serve up steaks hot over a bed of creamy mashed potato and pour your red wine jus over. Bon fuckin Appétit!

STEAK IN A RED WINE JUS

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