4 fillet steaks
Freshly ground black pepper to taste
1 table spoon each margarine, olive oil
Red Wine Sauce
1 jar BRAND’S® Essence of Chicken
½ cup each: water, red wine
1 tablespoon each: red currant jelly, Dijon – style mustard
Method:
- Sprinkle each side of the steak with black pepper, pressing it
well in. Heat the margarine and oil in a frying pan or skillet.
Pan-fry the steaks for about 4 minutes each side.
- Meanwhile, boil the 1 jar BRAND’S® Essence of Chicken, water and red wine until reduce by about one third. Stir
in the red current jelly and mustard. Serve he sauce with the steak.
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