Recipes

Beef Scotch fillets with red wine sauce

Ingredients:

• 600g chat (small coliban) potatoes, halved
• 2 yellow capsicums, cut in quarters
• 2 green zucchini, halved lengthways, thickly sliced
• 3 tsp olive oil
• 4 Australian MSA Beef Scotch Fillet Steaks (about 200g Each)
• 125ml (1/2 cup) dry red wine
• 125ml (1/2 cup) beef stock
• 1 tbs Dijon mustard

Method:

1. Preheat the oven to 200 degrees celcius. Place the potato, capsicum and zucchini in a large roasting pan. Drizzle with 2 tsp of oil and toss to coat. Cook in preheated oven, turning occasionally, for 25 mins or until golden brown and tender. Remove from oven.
2. Meanwhile, heat remaining oil in a large non-stick frying pan over high heat or heat a chargrill. Add the beef and cook for 3 mins each side for medium or until cooked to you liking. Transfer to a plate and cover with foil to keep warm.
3. Add the wine, beef stock and mustard to pan and stir to combine. Bring to the boil. Cook, stirring occasionally, for 5 mins or until sauce thickens slightly. Remove from heat.
4. Place the potato mixture evenly among serving plates, add the steak and drizzle with sauce. Serve immediately