- 50g butter
- 2 eschalots, finely chopped
- 2 rashers shortcut bacon, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon plain flour
- 1/2 cup red wine
- 1 cup Massel beef stock
- 4 x 150g beef scotch fillet steaks
- Olive oil cooking spray
- 100g button mushrooms, thinly sliced
- Mashed potato (see note), to serve
- Steamed green beans, to serve
- Step 1Melt half the butter in a saucepan over medium heat. Add eschalot, bacon and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add flour. Cook, stirring, for 1 minute. Gradually add wine, stirring constantly. Bring to the boil. Add stock. Reduce heat to low. Simmer for 15 minutes or until slightly thickened. Season with salt and pepper.
- Step 2Meanwhile, season steak with salt and pepper. Spray a large frying pan with oil. Heat over high heat. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
- Step 3Melt remaining butter in pan over high heat. Add mushrooms. Cook for 5 minutes or until golden. Spoon mashed potato onto plates. Top with steaks and mushrooms. Spoon over red wine mixture. Serve with beans.
Make mash: Peel and chop 800g potatoes. Place in cold water in a saucepan, bring to the boil and cook for 12-15 minutes or until very tender. Mash with 40g butter and 1/2 cup milk.
- Author: Kirrily La Rosa
- Image credit: Craig Wall
- Publication: Super Food Ideas