Best 7 Fillet Steak With Red Currant Sauce Recipes

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Fillet steak with red currant sauce is a classic dish that can be found in many restaurants across the world. The tender, juicy fillet steak is cooked to perfection and then smothered in a rich, flavorful red currant sauce. The combination of the two ingredients creates a dish that is both elegant and delicious. Whether you are a seasoned chef or just starting out, this guide will provide you with everything you need to know to create an amazing fillet steak with red currant sauce. From selecting the best steak to preparing the perfect sauce, we've got you covered. So gather your ingredients, put on your apron, and let's get cooking!

Let's cook with our recipes!

STEAKS WITH ROQUEFORT SAUCE



Steaks With Roquefort Sauce image

This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.

Provided by CASSUNFIRE

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon olive oil
4 (5 ounce) beef sirloin steaks
salt and coarsely ground black pepper to taste
2 tablespoons brandy
1 cup heavy cream
3 ounces Roquefort cheese, crumbled
Italian flat leaf parsley, for garnish

Steps:

  • Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
  • Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.

Nutrition Facts : Calories 613.4 calories, Carbohydrate 3.9 g, Cholesterol 191.6 mg, Fat 50.8 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 27.1 g, Sodium 516.9 mg, Sugar 0.3 g

STEAKS IN RED WINE SAUCE



Steaks in red wine sauce image

A quick and special way to enjoy the ultimate steak - Brian Glover's red wine sauce adds a rich touch

Provided by Good Food team

Categories     Dinner, Supper

Time 25m

Yield Easily halved

Number Of Ingredients 7

4 x 175-200g/6-8oz sirloin steaks
2 chopped shallots
25g butter
300ml red wine
2-3 sprigs fresh thyme
2 tbsp redcurrant jelly
2 tsp grainy mustard

Steps:

  • Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
  • Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.

STEAK IN RED WINE SAUCE



Steak in red wine sauce image

A versatile sauce great on lots of meat dishes, and perfect for steak - a comforting main for a dinner party.

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course, Supper

Time 1h50m

Yield Makes 850ml-1.2 litres/1½-2 pints

Number Of Ingredients 11

6 fillet steaks
knob of butter
1 garlic clove , chopped
4 shallots , chopped
2 celery sticks, chopped
1 bay leaf
sprig thyme
olive oil , for frying
200g lean beef trimmings, chopped
75cl bottle red wine (Fitou gives a very rich, red colour)
1.2l fresh beef jus (or try using cans of beef consommé)

Steps:

  • Melt the butter in a medium saucepan. Add the garlic, vegetables and herbs, and cook on a medium heat until they soften and begin to colour. Heat a drop of olive oil in a frying pan. Season the beef trimmings and fry until coloured and sealed all over. Add the meat to the vegetables.
  • Pour 1-2 glasses of wine into the frying pan in which you have cooked the meat. Bring this to the boil, scraping and lifting all the meat residue from the bottom of the pan. Pour the liquid into the pan that contains the meat and vegetables. Let the pan's contents bubble until the wine has reduced by three-quarters.
  • Now add and reduce the rest of the wine, 1-2 glasses at a time. If you tip it all in at once, you wash the vegetables and meat of their roasted edge, so their flavour in the finished sauce is bland. Reduce by three-quarters, glass by glass until all the wine is used.
  • Now add the beef jus, bring to a simmer and cook gently for 45 mins to 1 hr. Regularly skim away any impurities by weaving a small ladle in and out of the top of the sauce. Taste regularly and when you are happy with the flavour, strain the sauce through a fine sieve, squeezing out all the juices from the meat and vegetables.
  • Ideally, also pass the sauce through a sieve lined with a piece of muslin, which will help remove fine impurities. Check for seasoning. You can make ahead up to this point, cool and refrigerate or freeze.
  • Heat a grill or pan to hot, smear the steaks with oil and cook them, turning once, 4-5 mins for rare, 7-8 mins for medium, 8-10 mins for well done. Serve the steaks on a bed of wilted spinach with sticky shallots and pour the red wine sauce around. Mashed potatoes make a good accompaniment to this.

Nutrition Facts : Calories 328 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Protein 44 grams protein, Sodium 2.94 milligram of sodium

FILLET STEAK WITH RED CURRANT SAUCE



Fillet Steak With Red Currant Sauce image

Here is a dish that is elegant tastes great and guests would think it must have taken you hours to prepare, when in reality it is very simple and hardly any effort, with the end result tasting great.

Provided by The Flying Chef

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

olive oil
800 g beef, eye fillet (kept as a whole not cut into individual steaks)
30 g butter
1 onion, finely chopped
3 garlic cloves, crushed
200 g sliced mushrooms
1/2 cup dry red wine
2 teaspoons green peppercorns
1/2 teaspoon beef stock powder (I use quite a dense stock so adjust for what you use and personal taste)
2 1/2 tablespoons red currant jelly
1 1/2 tablespoons port wine
25 g butter, extra

Steps:

  • Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.
  • Heat oil in a pan add beef, cook over medium high heat until well browned all over.
  • Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200°C approx) for 20 minutes for medium rare or until desired doneness.
  • Red Currant Sauce.
  • Heat butter in pan add onion and garlic, cook a couple of minutes, add mushrooms and cook until onions and mushrooms are soft.
  • Add peppercorns and wine, simmer uncovered, 2-3 minutes.
  • Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min's or until mixture has thickened slightly.
  • Whisk in extra butter over a low heat.
  • I serve mine with parsnip mash in pastry shells with salad and berry dressing.

Nutrition Facts : Calories 489.4, Fat 42.6, SaturatedFat 20.1, Cholesterol 73, Sodium 120.2, Carbohydrate 15.7, Fiber 1.1, Sugar 9.5, Protein 5.8

LAMB EN CROûTE WITH REDCURRANT SAUCE



Lamb en croûte with redcurrant sauce image

Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

6 lamb neck fillets, each weighing about 140-175g/5-6oz , trimmed
1 tbsp olive oil
1½ x packs, ready-rolled puff pastry
1 egg yolk , whisked with a fork
leaves of 6 fresh sage sprigs, chopped
227g jar redcurrant jelly
200ml port
2 sprigs fresh rosemary
1 egg yolk , whisked with a fork

Steps:

  • Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
  • Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
  • Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
  • Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
  • To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
  • On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
  • Slice each parcel and serve with the sauce and watercress salad.

Nutrition Facts : Calories 807 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Protein 33 grams protein, Sodium 0.97 milligram of sodium

BEEF FILLET WITH RED WINE SAUCE



Beef fillet with red wine sauce image

Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast

Provided by Marcus Wareing

Categories     Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 17

1.3kg well-aged beef fillet
50ml vegetable oil
100g unsalted butter , cubed
200ml olive oil
½ small pack thyme , leaves picked and roughly chopped
3 rosemary sprigs, leaves picked and roughly chopped
1 whole garlic bulb , top third cut off and discarded
250ml port
500ml red wine
1 tbsp vegetable oil
140g beef scraps (ask your butcher for these) or braising steak, chopped
4 shallots , sliced
2 garlic cloves , bashed
12 white peppercorns
¼ small pack thyme
1 bay leaf
1l beef stock

Steps:

  • Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
  • Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
  • Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
  • Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
  • Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.

Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

FILLET STEAK WITH PEPPER CHEESE SAUCE



Fillet Steak With Pepper Cheese Sauce image

Make and share this Fillet Steak With Pepper Cheese Sauce recipe from Food.com.

Provided by Latchy

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 beef steak fillets (or steak of your choice)
2 tablespoons oil
1 small leeks or 1 onion, thinly sliced
1 cup chicken stock
125 g pepper, cheese cut in small cubes

Steps:

  • Place steaks on cold slightly oiled tray.
  • Cook under high grill for 2 minutes each side to seal.
  • For rare meat cook another minute each side.
  • Lower heat after sealing if you like med or well done steak and cook to your liking.
  • Pepper cheese Sauce- Heat oil in a medium pan, add leek or onion.
  • Stir over medium heat for 3 minutes or until tender.
  • Add stock and cheese a minute until cheese has melted and sauce has thickened.
  • Serve with steaks.

Nutrition Facts : Calories 175, Fat 8.6, SaturatedFat 1.4, Cholesterol 1.8, Sodium 104, Carbohydrate 25.5, Fiber 8.7, Sugar 2, Protein 5.3

Tips:

  • For the perfect medium-rare steak, cook it for 4-5 minutes per side in a hot skillet.
  • To make a flavorful red currant sauce, simmer red currants, sugar, and red wine vinegar until thickened.
  • Serve the steak with the red currant sauce spooned overtop, along with mashed potatoes or roasted vegetables.
  • For a more elegant presentation, grill the steak and serve it with a dollop of red currant sauce on the side.
  • If you don't have red currants, you can substitute cranberries or lingonberries.

Conclusion:

Fillet steak with red currant sauce is a classic dish that is perfect for a special occasion. The tender steak is cooked to perfection and paired with a sweet and tangy sauce. This dish is sure to impress your guests and leave them wanting more.

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