About the Recipe
This steak and veg meal is designed to impress with creamy mash and a decadent red wine and mushroom sauce
Ingredients
1 tablespoons olive oil
2 x 180g beef fillet steaks, trimmed
1 onions, halved, sliced
1 garlic cloves, crushed
200g small button mushrooms, trimmed
1 teaspoons tomato paste
1 teaspoons plain flour
1/2 cup (125ml) dry red wine
3/4 cups (187.5ml) beef stock
steamed carrot to serve
steamed green beans to serve
steamed broccolini to serve
2 potatoes
20g butter
2 tbs milk
1tsp pepper and garlic seasoning (10g)
watercress, to serve
Preparation
Preheat oven to 180°C. Heat 1 tablespoon oil in a frypan over medium-high heat. Season steaks and cook for 2 minutes each side. Transfer to a tray and cook in oven for 2-3 minutes for rare; 5 minutes for medium.
Peel the potatoes and cut into 3cm chunks. Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain and return to pan. Mash potato until smooth, then add 1 tsp seasoning (e.g. pepper and garlic seasoning), 10g butter and 2 tbs milk. Season with salt and stir to combine.
Heat remaining oil in same pan over medium-low heat. Cook the onion for 5 minutes or until softened. Add the garlic and mushrooms and stir for 1-2 minutes. Stir in paste and flour. Add the wine and stock, then bring to the boil. Reduce heat to medium and simmer for 5-6 minute or until well reduced. Season.
Remove pan from heat and return steaks to pan to just warm through in sauce. Serve steaks and sauce with vegetables, mashand watercress or salad