- 4 sirloin steaks ½ inch thick
- 8 sliced garlic cloves (thinly sliced)
- Salt and pepper to taste
- 2 cups red wine
- 1 bay leaf
- 1 tablespoon of crushed red peppers
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup heavy cream
- 4 eggs
- 1 pickled roasted red pepper strip (optional)
In a large deep container, place your steaks and add the garlic slices, salt, pepper, wine and crushed red peppers. Make sure that the steaks are covered in all the marinade. Cover the container and leave in the refrigerator at for least for 3 hours, but it is always best to marinate overnight. (The steaks will be much more ﬂavorful if you do.)
In a large skillet over medium-high heat, heat the butter and oil. Reserving the marinaderemove the steaks. Place them in skillet and fry the steaks 3 minutes on each side. Removethem to a clean plate and cover to keep warm.Add the reserved marinade to the hot skillet and deglaze the browned bits at the bottom ofthe pan. Remove from heat and quickly whisk in the cream. Place over medium-low heat and return the steaks to the pan and cook about three minutes. The sauce will thicken a little.In a separate skillet, fry the eggs while the steaks are still cooking.
When you’re ready to serve have your steak on the plate with the fried egg placed on top ofit and a strip of the red hot pepper on the very top. Pour some sauce around the steak and serve with fried potatoes and/or vegetables.