Don’t have hours to slow cook? No problem! This comforting steak bourguignon is ready in just 40 minutes.
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)
Steak bourguignon
Print RecipeIngredients
- 50g butter
- 2 eschalots, finely chopped
- 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
Instructions
Step 1
Melt 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 2
Meanwhile, 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 3
Melt 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.
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
