Saucy minute steak


  • Prep Time5 mins
  • Total Time15 mins
  • Makes4 Servings
Saucy minute steak

Roberto Caruso

Chatelaine Triple Tested


  • 8 fast-fry eye-of round steaks, about 1 kg

  • 1/2 tsp salt

  • 3 tbsp butter

  • 1/2 cup dry red wine

  • 1/4 cup beef broth

  • 2 garlic cloves, minced

  • 2 tsp finely chopped fresh rosemary

  • 2 tbsp blackcurrant or grape jelly


  • Sprinkle both sides of steaks with salt. Season with pepper.

  • Melt 1 tbsp butter in a large frying pan set over medium-high. Add half of steaks. Cook until golden brown, about 1 min per side for medium rare. Transfer to a large plate. Add another tbsp of butter to pan and repeat with remaining steaks.

  • Pour wine, broth and any liquid from steaks into pan. Bring to a boil, scraping up and stirring in any brown bits from pan bottom with a wooden spoon. Add garlic and rosemary, then reduce heat to medium. Gently boil until sauce is slightly reduced, about 4 more min. Remove from heat. Stir in jelly and remaining butter. Divide steaks among 4 plates. Spoon sauce overtop and serve with Root-veg mash-up.

Nutrition (per serving)

Calories 461, Protein 58g, Carbohydrates 8g, Fat 19g, Sodium 558mg.

Wine Pairings

Saucy minute steak

BLACKCURRANT & ROSEMARY STEAK Pair it with: A French malbec. When it comes to malbec, most people think of Argentina, but this contemporary take on the southwestern French classic is fruit forward and has more than enough structure to take on this beefy dish. Our pick: Rigal Les Terrasses Malbec Merlot, France, $13.

Side Dish: Root-veg mash up

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