Spoil someone special with succulent steaks topped in rich red wine sauce.
Ingredients
- 2 tablespoons olive oil
- 4 (250g each) beef sirloin steaks, trimmed
- Salad leaves, to serve
- Crusty bread, to serve
Red wine and balsamic sauce
- 2 teaspoons olive oil
- 1 small brown onion, halved, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon plain flour
- 2 teaspoons dijon mustard
- 1/2 cup dry red wine
- 1 cup Massel beef stock
Method
- Step 1Make sauce Heat oil in a saucepan over medium heat. Add onion. Cook for 8 to 10 minutes or until very soft. Add vinegar. Cook for 30 seconds. Add flour and mustard. Cook, stirring, for 1 minute. Gradually add wine and stock, stirring constantly. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened. Season with pepper.
- Step 2Meanwhile, cook steaks to your liking. Divide steaks between plates. Top with sauce. Serve with salad leaves and bread.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2047 kj
Energy
24g
Fat Total
7g
Saturated Fat
1g
Fibre
60g
Protein
145mg
Cholesterol
405.24mg
Sodium
1g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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