Serves 2
My son, Graham, reckons one would have to go a long way to get a better steak in a restaurant!
Recipe Category

You will need

300 – 400 g rump, fillet or rib eye steak (we used fillet, see picture for preparation)
Ina Paarman’s Garlic Pepper Seasoning
olive oil
½ cup (125 ml) red wine
1 x 25 g Ina Paarman’s Liquid Beef Stock
½ cup (125 ml) fresh cream
Alternatively, use our Ready to Serve Pepper Sauce or Mushroom Sauce


Season steaks generously on both sides with Garlic Pepper Seasoning and drizzle with olive oil. Leave at room temperature for 10 – 15 minutes.
Preheat a dry, heavy based frying pan (not a ribbed griddle pan) until very hot. Put the oiled and seasoned steaks on the hot surface and press flat. Do not turn until well browned. Then turn and brown the second side. Now you can turn every minute until cooked to your liking. Remove to a warm plate. Cover with foil and allow to rest while making the sauce.
Add the red wine to the pan and cook over high heat until reduced by half, stir in the Liquid Beef Stock and cream. Bring to the boil. Add any juices that might have leaked out of the steak. Cook until the sauce has thickened a little then pour it over the steak. Serve with chips (try our Ultimate Potato Chips) and a salad.

Vegetarian Option

Treat large brown mushrooms exactly like the steak – serve with the same sauce.