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Steak with Black Cherry & Pinot Noir Sauce

Serves 4 people

5mins Prep

15mins Cook

Choose your favourite steak – eye fillet, scotch fillet, sirloin or T-bone steak to cook. Serve with a simple green salad, baked potatoes, blue cheese butter and the Barker’s Black Cherry & Pinot Noir sauce.

By Barker's

Ingredients

Blue Butter

  • 50 g Blue cheese
  • 25 g Butter
  • a dash Worcestershire sauce

Steaks and Pan Sauce

Method

  1. Make the blue cheese butter, using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the thyme. Place on a piece of baking paper and roll into a log. Keep in the fridge until ready to use.
  2. Pan-fry the steaks, heat a large frying pan until hot. Rub the steaks with a little oil and grind over black pepper. Place in the pan ensuring they are not touching to prevent the meat from steaming. Pan-fry for 3-4 minutes on each side for medium-rare steak. Remove from the pan and place on a warmed plate. Season with salt and cover loosely.
  3. Add a splash of red wine to the hot pan then pour in the stock. Reduce until the sauce is syrupy, stirring in the Barker's Black Cherry & Pinot Noir Fruit for Cheese when you are happy with the consistency. Check seasoning.
  4. Serve steaks with blue cheese butter and the sauce.

This Recipe Uses

Black Cherry & Pinot Noir Fruit for Cheese 210g

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