Fried Beef Steak is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of fried beef steak served with a port wine and shallot sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Beef Steak.
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This is a classic recipe for a Victorian version of Fried Beef Steak that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF STEAK, FRIED.—Fry the steaks in butter for twelve or fifteen minutes, until they are of a fine brown. When done, place them in a hot dish before the fire; add to the gravy in the pan a wineglassful of port wine, pepper, salt, and a minced shallot. Give it a boil up, pour it over the steaks, and serve very hot.
Modern Redaction
Ingredients:
4 beef steaks
4 tbsp butter
150ml port wine
salt and freshly-ground black pepper
1 shallot, minced
Method:
Melt the butter in a pan and when hot add the steaks. Fry for about 15 minutes, turning frequently, or until they are cooked to your liking. Remove from the pan and set aside to keep warm.
Add the shallot to the pan and fry for 1 minute then stir in the port wine and season to taste. Bring the mixture to a boil then arrange the steaks on a warmed serving dish, pour over the port wine sauce and serve immediately.
