Red Wine & Chilli Steaks2014-09-23
- Servings : 6
- Prep Time : 2:00 h
- Cook Time : 10m
- Ready In : 2:10 h
Get the best rump steaks possible to maximise flavour and, of course, compliments from your guests!
- 6 juicy rump steaks
- 430 grams can beef consommeé
- 1 sitck celery, chopped
- 2 small onions, chopped
- 1 cup(s) dry red wine
- 2 tablespoon(s) tomato paste
- 2 teaspoon(s) Worcestershire sauce
- 1 teaspoon(s) chilli sauce
Combine consommeé, celery, onion, wine, tomato paste, Worcestershire sauce and chilli sauce in pan, bring to boil, reduce heat, simmer uncovered 20 minutes, cool.
Puree mixture in blender or processor, strain, pour over steaks.
Marinate several hours or refrigerate over night.
Drain steak, reserve marinade. Barbecue steaks until well browned.
Serve with hot reserved marinade as a sauce.