The Everwind Times

Newspaper of the Verges

Brenyen Steak in Manthem Wine Sauce

This Scurnish dish is a must-serve meal!

Makes: 4 servings
Prep time: 10+ minutes*
Cook time: 30 minutes


2 pounds brenyen steaks
1 tablespoon olive oil
1 cup Manthem wine
1 cup brenyen broth
2 tablespoons dijon mustard
1 cup heavy whipping cream
salt and black pepper to taste
pinch of irrinth

Pour Manthem wine into skillet and heat until warm; whisk brenyen broth and dijon mustard into wine mixture and bring to a boil. Add irrinth spice and stir thoroughly to evenly disperse. Cook mixture, stirring often, until slightly reduced (about 5 minutes). Slowly whisk cream into sauce mixture and let stand to thicken (about 5 more minutes). Pour sauce into container and add steaks. Marinate as long as desired*.

Preheat grille to medium high heat. Lightly brush each side of steak with olive oil and season with salt and black pepper. Place steaks onto grille and cook until outsides are browned and insides are cooked to desired amount. Remove steaks and slice into strips. Serve topped with sauce or without (traditionally not served topped).

Most commonly served with potatoes, green beans, and carrots, this dish can also be served with rice or other vegetables. Brenyen steak can be substituted with other meat, such as pell, goat, or ox.

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