Beef in red wine sauce

Beef in red wine sauceHarry Weir

It’s best to go to your local butcher for the steak as it tends to be better quality and they can prepare it for you. Rib-eye works too.

Serves 1


  • 130g beef tenderloin
  • ½ egg yolk
  • 10g green bell pepper, cubed
  • 10g red bell pepper, cubed
  • 10g yellow bell pepper, cubed
  • 10g red onion, cubed
  • 5g spring onions, cut in sections
  • 5g chopped garlic
  • 10g butter
  • 2g crushed black pepper
  • 15ml Chinese wine
  • 15ml red wine
  • 2ml fresh lemon juice
  • 3g salt
  • 5g potato starch
  • 200ml oil
  • 5 cloves garlic, whole
  • 2 cloves garlic, chopped
  • 4g chopped shallot
  • 5g butter
  • 1.2g crushed black pepper
  • 2ml dark soy sauce
  • 6g caster sugar
  • 14ml tomato sauce
  • 5ml maggi liquid seasoning, see tip
  • 18ml water
  • 2ml Worcestershire sauce
  • 2ml oyster sauce
  • 2ml soy sauce


  1. To marinate the beef: remove tendon from the beef, then cut the beef into cubes. Marinate the cubed beef with marinade A, keep in fridge for half an hour. Mix in oil (10ml), then put the beef back in fridge for later use.
  2. Prepare the black pepper sauce. Heat up the oil in a wok until around 80ºC. Shallow-fry the whole garlic cloves until golden brown; strain them from oil for later use.
  3. Shallow-fry the chopped garlic; strain them from oil when they are golden brown; put aside for later use. Shallow-fry the shallot; strain them from oil when they are golden brown; put aside for later use.
  4. Pour the oil from wok into a bowl; melt the butter in the wok, then add the black pepper, give it a stir; add marinade B and the stir-fried garlic and shallot into the wok, keep stirring. Cook for three to five minutes until the mixture turns a bit thick. Add in dark soy sauce and bring it to boil; remove from heat.
  5. Whisk the egg yolk and mix with the marinated beef.
  6. Pan-fry the beef with a little oil. Once seared, remove the beef from heat.
  7. Stir-fry the bell peppers and red onion with butter, chopped garlic, crushed black peppers and the garlic cloves. Add the beef in when the veg becomes aromatic.
  8. Pour the black pepper sauce and Chinese wine in the wok and stir-fry until the beef is medium-well cooked.
  9. Pour in red wine, give it a quick stir and serve, garnished with coriander if preferred.

Tip: Maggi liquid seasoning is an Asian seasoning similar to sesame oil. The Chinese use it to season food and lift the flavour at the end of a dish. It can be found in most supermarkets.

Photography credit: Harry Weir