Ingredients
50g butter
4 fillet steaks
2 tbsp SIDS RASPBERRY VINEGAR
75 ml red wine
4 tbsp Gluten Free beef stock
2 cloves garlic, minced
1 tsp fennel seeds, crushed
1 tbsp sun-dried tomato purée
½ tsp crushed dried chilli
SIDS SALT & PEPPER to taste
Directions
Cook steaks in butter over a high heat, turning every 15 seconds. Remove from pan, season with SIDS SALT & PEPPER and keep warm.
Into the pan pour SIDS RASPBERRY VINEGAR, wine and stock then boil for 30 seconds. Scrape any sediment off the base. Add garlic, fennel seeds, purée and chilli. Boil to reduce down to syrup. Stir any collected juice from the steaks into the syrup then season.
Place steaks on warmed plates, cover with sauce then serve.
History: Cooking in a spiced sauce is referred to as "devilling". James Boswell described devilling during the 18th century.
