Warm yourself up this winter with these succulent steaks in red wine sauce on a bed of creamy mashed potato.
Ingredients
- 2 tablespoons olive oil
- 4 x 180g beef fillet steaks, trimmed
- 2 onions, halved, sliced
- 2 garlic cloves, crushed
- 200g small button mushrooms, trimmed
- 2 teaspoons tomato paste
- 2 teaspoons plain flour
- 1 cup (250ml) dry red wine
- 1 1/2 cups (375ml) Massel beef stock
- Mashed potato, to serve
- Watercress, to serve
Method
- Step 1Preheat 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.
- Step 2Heat 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.
- Step 3Remove pan from heat and return steaks to pan to just warm through in sauce. Serve steaks and sauce with mash and watercress or salad
- Low carb
- Low sugar
- Lower gi
Nutrition
2127 kj
Energy
32g
Fat Total
11g
Saturated Fat
2g
Fibre
43g
Protein
104mg
Cholesterol
485.37mg
Sodium
3g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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