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Bistecca diavola
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Sicilian-inspired devil's steak with bold, spicy flavors.
Ingredients:
- 4 x 200g scotch fillet steaks
- 1 tsp fennel seeds
- 95g tomato paste
- 1/2 tsp chilli flakes
- 40.00 ml balsamic vinegar
- 125ml red wine
- 125ml beef consomme
- Rocket, to serve
Instructions:
- Place the pan on high heat and heat the oil until shimmering. Cook the steaks in batches for 2 minutes on each side until they are seared but still rare. Season the steaks and let them rest, loosely covered, for 5 minutes. Lower the heat to medium, then sauté the garlic, fennel, paste, and chili for 1 minute, stirring constantly. Pour in the vinegar, wine, and consommé, bring to a boil, then reduce the heat to medium and simmer for 2-3 minutes until the sauce is reduced. Slice the steak and serve with rocket and the sauce.
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