Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lamb steak with red wine and onion sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Dinner doesn't get better than this that with this step-by-step guide to making these lamb steaks. Pan-fried on medium to high heat. Served with sweet and sticky shallots, which are first fried in butter and glazed in red wine sauce.
Lamb steak with red wine and onion sauce is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Lamb steak with red wine and onion sauce is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have lamb steak with red wine and onion sauce using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lamb steak with red wine and onion sauce:
- Get 2 lamb steaks
- Prepare 3/4 medium onions (ideally shallots)
- Take 1/2 cup red wine
- Make ready 3 tablespoons balsamic vinegar
- Get 1/2 cup beef stock
- Make ready Butter
- Make ready Salt
- Prepare Pepper
It's All About The Sauce: Pairing Wine with Lamb, Steak, and Other Red Meat THE BASICS. Leaner = Lighter - As a general rule, the leaner the red meat you are matching, the lighter the red wine you can use. A rich cut, such as prime rib, will pair nicely with a high tannin red wine such as Petite Sirah or Cabernet Sauvignon. Bordelaise sauce is a classic French sauce that uses red wine from the Bordeaux region in Southwest France.
Steps to make Lamb steak with red wine and onion sauce:
- Start by chopping the onions. Bring a pot of water to boil and cook the onions for 2/3 minutes. Remove from the water and set aside
- Season the steaks with salt and pepper. Warm a pan with butter on high heat and when it starts to turn brown add the steaks. Cook for 2 min on each side for medium rare and 3 min for medium/ well done. Remove the steaks and cover with foil or a plate.
- In the same pan add some more butter and needed and of the onions mixing well. Add the vinegar until it caramelises the onions. Then add the wine and the beef stock bring to simmer and cook until it thickens. Add some cornflour to help with thickening.
- Add the meat back on the pan and warm the meat basting with the sauce and quickly serve. I went for potatoes but you could serve with mash too
It's rich and flavorful, so it takes just a small drizzle of Bordelaise sauce to perk up a simple grilled steak or slow-roasted beef. This tangy and savory red-wine sauce is also a great accompaniment to roasted potatoes. Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs. Discover how best to cook lamb steaks with our collection of top recipes. Choose a one-tray roast, serve with a summery salad, add a spicy side vegetable or make into kebabs.
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