If you want to modify this recipe you can also add a marinade, but it’s not necessary with the pan sauce. We recommend making ...

Transfer to a blender and blitz. To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve.

In this recipe, F&W recipe developer Liz Mervosh marinates skirt steak for 30 minutes ... A perfect interplay of acid from the wine and sumptuous fat, red wine sauce is an ideal accompaniment ...

Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour the mushroom and red wine sauce over the steaks and serve.

While waiting for the steak to get to room temperature make the mushroom sauce. Trim the stems from ... then add the wine and thyme. Simmer gently for 4-5 minutes. Can be thickened with a ...

I could definitely see myself eating this steak with vegetables and a nice glass of red wine. Anderson's recipe says to pour the remaining green sauce over the completed steak, but I wasn't a huge ...

For those that enjoy wild vension this recipe is a classic. The venison is succulent and tender. The mushroom sauce and seasonal veges make a fantastic accompaniment.

medium-bodied red wine. Chef Morgan Mueller of the Butcher's Table in Seattle embraces summer with a recipe for beef ribs drizzled with a rosemary citrus glaze, paired with a Northern Rhône Syrah.