Steak With Red Wine Sauce and Garlic Potatoes

Looking for something a little special for a Valentines Dinner or just a nice romantic lockdown meal for two? This will knock your partners socks off…

(Feeds 2)


  • 2 tbsp Sunflower Oil
  • 50g Butter
  • 160ml Chicken Stock
  • 150ml Malbec
  • Plenty of New Potatoes
  • 2 Tbsp Olive Oil
  • 3 Garlic Cloves (Crushed)
  • 1 Tbsp Fresh Thyme
  • Salt & Pepper


  1. Preheat your oven to 220°C (200°C fan)
  2. Fill a small saucepan with water add a little salt and bring to the boil.
  3. Add your potatoes and boil with the skin on until tender, approx. 15mins.
  4. Drain and put your potatoes on a baking sheet.
  5. Crush your potatoes with a fork but remain in one piece.
  6. Mix your garlic, olive oil and thyme together in a small bowl and drizzle over your potatoes. Season well.
  7. Roast for 20 mins or until golden brown.
  8. When the potatoes are in the oven, heat a large frying pan until very hot.
  9. Add the oil and heat for a minute or so.
  10. Sear your steaks on one side until they have a good crust. It’s important not to move your steaks around at this point.
  11. When you’ve got a good colour turn over. This should take about 1 to 2 minutes. (Remember to seal the edges too. You can use a pair of tongs to hold your stakes on their edge to get a good crust.)
  12. Once completely sealed, reduce the heat, and add the butter. (Don’t let the butter burn)
  13. Cook for another minute each side in the butter. (If you’re using a meat thermometer, we recommend aiming for a core temp of around 45°C for a medium-rare steak.)
  14. Once up to temperature remove your steaks from the pan onto a baking tray or plate and leave to rest in a warm place. Pour any liquid left in the pan over your steaks.
  15. Return pan to a high heat and add your wine. Boil for 2-3 minutes.
  16. Add your stock to the pan and reduce to a thick glaze. Stir regularly.
  17. Plate up your steaks, potatoes, and sauce with a side of seasonal veg, or some crisp rocket for extra bite!

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