ANGUS BEEF STEAK WITH PEPPERBERRY SAUCE
Angus beef is renowned for its superb quality, marbling, and tender texture. When cooked to perfection, it delivers an unmatched dining experience. In Australia, Angus beef is not just a meal: it's a celebration of the land and the fine quality produce it offers.
In this recipe, the star, Angus beef steak, is complemented by an Australian pepperberry sauce. Pepperberries, native to Australia, pack a delightful peppery punch with a hint of berries, lending a unique taste to the dish.
Whether you're dining under the Australian stars or recreating the experience in your backyard, this Angus beef steak promises a culinary journey that's both familiar and novel.
INGREDIENTS:
2 Angus beef steaks (about 200g each)
2 tbsp olive oil
Salt, to taste
FOR THE PEPPERBERRY SAUCE:
1 tbsp crushed Australian pepperberries 1/2 cup beef stock
1/4 cup red wine
2 tbsp butter
I small shallot, finely chopped
2 cloves garlic, minced
Salt, to taste
COOKING INSTRUCTIONS:
Preparing the Steak: Let the Angus beef steaks come to room temperature. Rub them with olive oil and season with salt
Grilling the Steak: Preheat a grill or pan over high heat. Once hot, cook the steaks for about 3-4 minutes on each side for medium-rare, adjusting time according to preference. Remove from the heat and let them rest.
Pepperberry Sauce: In a saucepan over medium heat, sauté shallots and garlic until translucent. Add red wine and let it reduce by half. Stir in beef stock and allow the mixture to simmer and reduce slightly.
Finishing the Sauce: Add crushed pepperberries to the sauce. Let it infuse for a couple of minutes. Finish the sauce by stirring in butter, lending it a smooth, glossy texture.
Serving: Slice the rested Angus beef steak and drizzle generously with the pepperberry sauce.
In this recipe, the star, Angus beef steak, is complemented by an Australian pepperberry sauce. Pepperberries, native to Australia, pack a delightful peppery punch with a hint of berries, lending a unique taste to the dish.
Whether you're dining under the Australian stars or recreating the experience in your backyard, this Angus beef steak promises a culinary journey that's both familiar and novel.
INGREDIENTS:
2 Angus beef steaks (about 200g each)
2 tbsp olive oil
Salt, to taste
FOR THE PEPPERBERRY SAUCE:
1 tbsp crushed Australian pepperberries 1/2 cup beef stock
1/4 cup red wine
2 tbsp butter
I small shallot, finely chopped
2 cloves garlic, minced
Salt, to taste
COOKING INSTRUCTIONS:
Preparing the Steak: Let the Angus beef steaks come to room temperature. Rub them with olive oil and season with salt
Grilling the Steak: Preheat a grill or pan over high heat. Once hot, cook the steaks for about 3-4 minutes on each side for medium-rare, adjusting time according to preference. Remove from the heat and let them rest.
Pepperberry Sauce: In a saucepan over medium heat, sauté shallots and garlic until translucent. Add red wine and let it reduce by half. Stir in beef stock and allow the mixture to simmer and reduce slightly.
Finishing the Sauce: Add crushed pepperberries to the sauce. Let it infuse for a couple of minutes. Finish the sauce by stirring in butter, lending it a smooth, glossy texture.
Serving: Slice the rested Angus beef steak and drizzle generously with the pepperberry sauce.