- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Don’t have hours to slow cook? No problem! This comforting steak bourguignon is ready in just 40 minutes.
Ingredients
- 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
Method
- 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.
Nutrition
2286 kj
Energy
27.7g
Fat Total
14.5g
Saturated Fat
4.8g
Fibre
41.9g
Protein
135mg
Cholesterol
819mg
Sodium
25g
Carbs (total)
All nutrition values are per serve
Notes
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
