Add wine and ... until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom ...

A steak this ... 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 ...

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.

Juicy steak rolled with savory Italian fillings, flame-grilled to perfection on the Big Green Egg, and topped with a bold red wine peppercorn sauce this is next-level backyard cooking. This ...

Tender steak is rolled with savory Italian fillings and flame-grilled to perfection on the Big Green Egg, then finished with a luxurious red wine peppercorn sauce. This dish brings together bold ...

Handheld, flavorful and easy to prepare, empanadas are reliable crowd-pleasers. Wine Spectator recommends pairing with a fresh, medium-bodied red wine. Chef Morgan Mueller of the Butcher's Table in ...

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 ...

Beef isn’t cheap these days, but there are ways to make tough, less expensive cuts taste like a million bucks. Discover easy ...

Kiwi chef David Schofield shares this recipe from the menu of his soon to open restaurant Meat, Fish, Wine in Auckland ... Set sauce aside until needed. Reheat as the steak rests (see below ...