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Roasted beef served in spicy sauce with rosemary
Juicy pan-seared beef steak served in a spicy, savoury sauce

Pan-seared beef steaks in spicy savoury sauce

Author: Flavelo
Recipes Main Courses
This dish is a triumph of patience and timing. The deep flavour of beef is brought out by the crust formed during searing, while the spicy, tomato-soy sauce slowly softens the fibres. A modern, 'bistro-style' dish that offers a restaurant experience at home.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-based frying pan (for heat retention)
  • Meat tongs
  • Chopping board

Allergen Information

⚠️ Soya
⚠️ Fish (Worcestershire)
⚠️ Cereals containing gluten (Soy sauce)

Instructions

1 ✓

Take meat out of fridge 30 minutes before cooking. Cut into finger-thick slices, salt and pepper.

Tip: If you put cold meat into a hot pan, it cools it down and the meat will boil in its own juices, not sear.
2 ✓

Heat oil until smoking. Sear meat slices for 2 minutes each side until they get a dark brown crust. Remove and rest.

Tip: The brown crust gives the flavour (Maillard reaction). Don't move the meat, let it sear!
3 ✓

In the remaining fat, sauté the finely chopped onion until translucent. Add crushed garlic and tomato purée, fry for 1 minute.

Tip: Frying tomato purée takes away its raw, acidic taste and deepens its colour (caramelisation).
4 ✓

Deglaze with soy sauce, Worcestershire sauce, and water. Throw in the rosemary. Boil until sauce thickens.

Tip: This is the 'deglaze' technique: dissolving tasty browned bits from the bottom of the pan with liquid.
5 ✓

Return the meat (and any juices!) to the sauce. Warm through for a few minutes, but do not overcook so meat doesn't toughen.

Tip: The juice released during resting is full of flavour, never throw it away!

Recipe FAQ

Why is the meat tough?
Likely cooked too long at high heat, or didn't have enough time to simmer in the sauce. Beef needs time: either very little (steak) or a lot (stew).
What side dish goes with it?
Creamy mashed potato or a piece of fresh baguette to mop up the sauce.

Ingredients

  • 600 g Sirloin or Rib-eye steak
  • 3 cloves Garlic
  • 1 head Onion
  • 50 ml Soy sauce
  • 20 ml Worcestershire sauce
  • 2 tbsp Tomato purée
  • 30 ml Oil
  • 1 sprig Fresh rosemary
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 dl Water or stock