Summer is in the air and so is the smell of steak and wine…and raspberries. Yes, raspberries! The next time you make steak, incorporate some berries. We had leftover raspberries from our Huckleberry Lemonade and we’re planning to make steak. So we ended up throwing them into the skillet, making raspberry and red wine steak dinner. I’m not a fan of raspberries – they’re too tart for me – but Fatima loves them, and she’ll just eat them right out of the container.
The combination of red wine and berries added a sweet and refreshing dimension to the steak. I highly recommend trying this the next time you make steak – would make a great summer evening meal.
If you can take the time to marinate the steak, do it. The key to a great steak is the marinade and the way you cook it (i.e. with butter). The red wine marinade will help enhance the flavor of the steak and the red wine-raspberry sauce you’ll be preparing later.
Raspberry and Red Wine Steak
- 1/2 cup vegetable oil
- 2/3 cup red wine, divided
- 2 tbsp lemon juice
- 1/4 tsp thyme
- 1/4 tsp pepper
- 2 minced garlic cloves + 2 crushed garlic cloves (keep them divided)
- 2 beef tenderloin steaks
- 1 tsp olive oil
- 1/2 cup raspberries
- Pat of butter
- We’re going to marinate the steaks. In a small bowl, whisk together 1/2 cup vegetable oil, 1/3 cup wine, lemon juice, thyme, and the 2 minced garlic cloves.
- Place steaks in a shallow dish and pour in the red wine marinade.
- Cover the dish and let sit for at least 2 hours (up to 6hrs or so).
- Preheat skillet over medium-high heat.
- Remove steaks from the dish and season with salt and pepper.
- Add pat of butter to the skillet. Once melted, add steaks, cooking each side for two minutes.
- Remove steaks to a prep dish.
- Add in olive oil and sauté crushed garlic for about a half a minute.
- Now add in pepper, raspberries, and the remaining 1/3 cup of red wine.
- Return steaks to the skillet and cook for about 4-5 minutes (or until your preferred doneness).
- Plate steaks and scoop red wine/raspberry sauce over them.
- Serve hot.