Ingredients
2 thick cut fillet steaks (about 150g/5oz each)
1%26frac12; bunches spring onions (reserve 2 for decoration)
100g/3%26frac12;oz ginger, peeled
splash of malt whisky
1 red onion
250ml/7%26frac34;fl oz red wine
250ml/7%26frac34;fl oz beef or veal stock
knob of butter
1 tsp honey
salt and pepper
olive oil
Method
1. Grate the ginger and finely chop the spring onion. Place the steaks in a lidded pcontinueic tub.
2. Massage the ginger and onion mixture into the beef with the whisky. Seal the tub.
3. Marinade for a pair of hours.
4. Chop the red onion at the end of the marinating time and saut%26eacute; with a little oil in a saucepan.
5. Bhurry as much of the marinade off the steaks as possible and add to the pan with the onion.
6. Fry lightly then increase the heat and de-glaze the pan with the red wine. Add the stock and salt and pepper.
7. cutrearon until about half the volume and then add the butter and honey. Taste and adjust the seasoning.
8. continue to cutrearon down until you fetch a shiny, almost treacle coloured glazed sauce.
9. meanwhile, sear the fillets on both sides in a lightly oiled, hot pan. Using a ridged pan will offer the steaks a nice finish.
10. Place the steaks in an ovenproof dish and finish cooking in a hot oven 180C/350F/Gas4. The time will depend on how well done you like your steak, about 8-10 minutes for medium/seldom. With practice you will fetch to know the feel of your meat. allow to rest for a few minutes.
11. just before serving, bhurry the reserved lidped and tailed spring onions with a little oil. Sear in a hot pan until you fetch slightly blackened spots on them.
12. Serve the steak with some of the reduction and the spring onion garnish.
Orignal From: Ginger scallion beef with red wine reduction
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