Blackened Steak with Red Wine Jus

Peppercorn-crusted rump steak pan-seared and served with a rich red wine reduction, toast, and steamed purple sprouting broccoli.

Quick Beef Main Course High Protein Steak

Estimated Nutrition

Calories

845.2

kcal / serving

845.2 kcal total

Carbs

26.4g

per serving

26.4 g total

Fat

54.1g

per serving

54.1 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Red Wine Vinegar

Dairy

piece

Egg White

free-range

Butter

GrainsCereals

slice

White Bread

crusty, toasted, to serve

Liquids

Red Wine

Meat

200

Rump Steak

NutsSeeds

tbsp

Black Peppercorn

crushed

pinch

Salt

to taste

OilsFats

tbsp

Olive Oil

Vegetables

100

Purple Sprouting Broccoli

steamed, to serve

Method

Stir in red wine vinegar, 30g butter, and salt, then cook until thickened.

Place toast on a plate, top with steak, and pour the sauce over.

Place the egg white in a bowl and the crushed peppercorns on a plate.

Dip the steak into the egg white then press into the peppercorns to coat.

Heat oil in a pan over high heat and fry steak for 4 minutes per side.

Remove the steak from the pan and keep it warm.

Add 75ml red wine to the same pan and bring to a simmer.

Serve the dish with steamed purple sprouting broccoli.