Jamie Magazine
By Sarah Tildesley
10 mins
Not Too Tricky
serves 4
About the recipe
Team this easy classic with steak and mash for cold-weather comfort food.
Recipe From
Ingredients
1 clove of garlic
a few sprigs of fresh rosemary
1 bay leaf
250ml red wine
1 vine of ripe cherry tomatoes
1 good splash of organic chicken stock
Method
- Once you’ve finished frying your steaks, remove them from the pan and leave to rest.
- Meanwhile, peel and finely slice the garlic, then pick and chop the rosemary leaves. Add both to the frying pan with the bay leaf.
- Pour in the wine and allow it to bubble for a couple of minutes, then add the tomatoes, squashing some with a fork so the juices all mix together – if it looks too thick, add the chicken stock (if using), or a splash of water.
- Season to taste and spoon over your steak.
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