Steak with a twist: Entrecôte in red wine sauce

Restaurateur Sergio Helman will be a guest tomorrow, Friday, on the program "Shabbat Flavors" with Avi Levy. He will share the story of his long journey in the restaurant world, which has spanned four decades. During the program, the two will prepare a juicy entrecôte steak in a rich red wine sauce—a festive and flavorful dish that is perfect for a Shabbat meal or family gathering.

Starting with the sauce

Ingredients:

300 g entrecôte

1 chopped red onion

1 crushed garlic clove

1 bay leaf

5 tbsp silan (date syrup)

2 tbsp cornstarch

3 tbsp olive oil

1 bottle of red wine

Pinch of salt

2 tsp ground pepper

Instructions:

1. Fry the onion over low heat until translucent. Season with salt and pepper, add the red wine and bay leaf, and reduce for about 15 minutes. Stir in the silan.

2. Dissolve the cornstarch in a separate bowl with half a cup of cold water.

3. Pour into the pot and stir until the sauce thickens.

4. Sear the entrecôte on a grill pan, seasoning with salt and pepper to taste.

The recipe is in collaboration with: Rami Levy Shivuk HaShikma, Tavlinei Yona, Topline Tikshoret.