I played a bit with colors and flavors the last time I prepared it by serving few rather unusual and unexpected sides: extra creamy potato purée, sweet peas purée and smooth carrot spread (unpublished recipes will follow soon). But the best thing is that you actually don't need any special side dishes - simple mashed or baked potatoes, even French fries are the best choice.
As you will see below, the preparation itself is not something new and unseen, but this combination of herbs and spices may appear inviting and fresh to some of you, so I warmly recommend you to give it a try!
This is what you'll need to make 4 servings:
- Sprinkle each steak with some salt and pepper to taste (on the both sides).
- Combine wine, rosemary and thyme into a bowl.
- Heat oil into a pan (big enough to put all steaks at once) and fry the steaks on high fire for about a minute on each side, just until the meat gets a nice crust.
- Gently pour in the wine with herbs, shake the pan and reduce the fire to medium. Cook for approx. 10 minutes or until liquid reduces almost completely.
Serve along with some simple, unspiced side dish: classic mashed potatoes or those fantastic creamy baked potatoes, though the all-time favorite French fries can also be a nice complement.
Enjoy and bon appétit!