Steak with red wine shallots and thyme


Steak with red wine shallots and thyme

Prep Time: 45 Mins Cooking Time: 15 Mins Total Time: 1 Hour


  • 12 shallots, peeled
  • 2 garlic cloves, finely sliced
  • 3/4 cup brown sugar
  • 1/2 cup red wine
  • 4 thick scotch fillet or sirloin steaks (about 200g each)
  • 2 teaspoons fresh thyme leaves
  • dash of olive oil
  • 2 large field mushrooms, sliced
  • 1/4 cup red wine (to deglaze)
  • 1/2 cup beef stock


  1. Simmer the shallots and garlic with the brown sugar and red wine for about 45 minutes until they are tender and syrupy. Keep them warm over a low heat.
  2. Meanwhile, marinate the steaks for 45 minutes with the thyme and olive oil.
  3. Once the shallots are cooked pan-fry the steaks and field mushrooms until done to your liking. 
  4. Remove to warm plates and make a quick sauce by deglazing the hot pan with red wine and beef stock and boiling them a little to reduce. (Deglazing captures all the flavours left in the pan.)
  5. Spoon the sauce over the steak and mushrooms then pile on a few red wine shallots with a little syrup.