Peppered Rib Eye Steaks with Red Wine Glaze

Treat the one you love on Valentine’s Day, or your Mum on Mother’s Day, to succulent pan-fried steak with a luxurious sweet red wine sauce.

Serves 2
Ready in 20 minutes
150g baby new potatoes
2 tsp black peppercorns
2 x 250g rib eye steaks, trimmed of excess fat
2 tsp olive oil
3 tbsp redcurrant jelly
3 tbsp red wine 1 tsp cornflour blended with 1tbsp cold water
15g butter
2 tsp fresh chopped parsley
Salt & Pepper
Steamed baby carrots, mange tout and peas, to serve


1  Cook the baby new potatoes in a pan of lightly salted water for 10-15 minutes until just tender.

2  Meanwhile, crush the peppercorns coarsely using a pestle and mortar or the end of a rolling pin. Press firmly over both sides of the steaks. Set a griddle pan over a medium heat to preheat.

3  Brush both sides of the steaks with oil. Place the steaks on the hot griddle pan and cook over a high heat for 1 minute on each side until seared. Reduce the heat and continue cooking for a further 2-4 minutes on each side until the steaks are cooked to your liking. Remove the steaks, cover and leave to rest for 2-3 minutes.

4  Place the redcurrant jelly and red wine in a small pan and heat gently until the jelly has completely dissolved. Stir in the cornflour mixture and simmer for a further minute until slightly syrupy.

5  Drain the potatoes, toss with the butter and parsley and season to taste. Transfer the steaks to warmed plates and spoon over the sauce. Serve with the potatoes and steamed vegetables.

TIP  Sirloin, fillet or rump steak can be used in place of the rib eye. Make sure both steaks are an even thickness and always bring the steaks to room temperature for about 15 minutes before cooking. Resting the steaks for a few minutes after cooking will also help to ensure they are meltingly tender.