Approx 60 mins for the Red Wine Jus and 30 mins for the Steak.
Feeds 4 people (with 4 steaks) plus sides.
4 Wagyu Eye Fillet Steaks (250g each)
¼cup Olive Oil
80g Basic Seasoning Mix (One Part of each, Kosher Salt, Fresh Cracked Black Pepper & Brown Sugar)
300mlSparkling Water
2 Cloves of Garlic
¼ Red Onion
125g Butter
2 Beef Stock Cubes
500ml Red Wine (Chambourcin)
1 tsp kosher salt
1 tsp fresh cracked black pepper
1 tsp brown sugar
Heat a sauce pan or small pot and then add the rough chopped red onion, smashed garlic cloves and the stock cubes and lightly toast before adding the half of the butter (save the other half for the end), stirring until butter fully melted and stock cube dissolved into the mix. Add 500ml of Red Wine, spices and water and stir until combined. Simmer until half of the liquid has reduced. Once reduced, fine sieve (strain) the jus into a new serving vessel and stir in the remaining butter before serving warm. For thicker Jus, simply reduce longer until desired viscosity.
A quality Red Wine like a full flavoured Chambourcin will yield a more pronounced flavour. Quality ingredients in, usually results in quality ingredients out at the end. Make the Red Wine Jus before cooking the steak.
Approx60 mins for the Red Wine Jus and 30 mins for the Steak.
Feed4 people (with 4 steaks) plus sides.
A quality Red Wine like a full flavoured Chambourcin will yield a more pronounced flavour. Quality ingredients in, usually results in quality ingredients out at the end. Make the Red Wine Jus before cooking the steak.
Find a Barbeques Galore store near you - Here