Steak and garlic in red wine

An all-time favourite and usual choice as a birthday meal with my family.

Serves 2

Ingredients

• 40g/1/3 cup gluten-free plain (all-purpose) flour
• 2 fillet steaks, no thicker than 4cm/1 1/2 in
• 20g/3/4 oz Lucy Bee coconut oil
• 3 garlic cloves, crushed
• 200ml/3/4 cup plus 1 tbsp good-quality red wine
• Handful of parsley or chives, chopped
• Himalayan salt and ground black pepper

Method

1. Mix the flour with a pinch each of salt and pepper. Dip the steaks in the flour to coat well on each side and set aside.

2. Melt a little of the coconut oil in a heavy-based pan, add the garlic and fry until golden. Spoon the garlic out of the pan and set aside. Place the pan back over a high heat, add the remaining coconut oil to the pan and, when hot, add the steaks and sear briefly to brown on each side.

3. Add the wine a little at a time, letting it bubble and evaporate quickly to prevent the steak from stewing, pouring in the next addition when the last has almost evaporated completely and turning the steaks as you go. It’s worth being patient with this, or your sauce will be bitter.

4. Let the final addition of wine bubble down to a thick sauce, then stir in the parsley or chives, add salt and pepper to taste and serve.

Tips and notes

This is definitely a family favourite served with roast potatoes! I’ve used fillet steak in this recipe as we love this as a treat, but feel free to use another cut of steak if you prefer.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.