Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 600grams washed white potatoes, halved
- 2 yellow capsicum, deseeded, quartered lengthways
- 2 zucchini, halved lengthways, thickly sliced
- 3teaspoons extra virgin olive oil
- 800grams beef scotch fillet steaks
- 1/2 cup dry red wine
- 1/2 cup beef stock
- 1tablespoons Dijon mustard
- 2tablespoons rosemary leaves (to serve)
Nutrition per serving
2140kJ
Protein
47.8grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make tender, pan-fried beef steak in a classic red wine sauce with this speedy recipe that’s perfect for weeknight dinners.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and zucchini in a large roasting pan, drizzle with 2 tsp oil and toss to coat. Season, then bake, turning occasionally, for 25 minutes or until golden brown and tender. Remove pan from oven.
Step 2 of 4
Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Add beef and cook for 3 minutes on each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
Step 3 of 4
Add wine, stock and mustard to frying pan and stir to combine. Bring to the boil and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat.
Step 4 of 4
Divide potato mixture and steaks among plates. Drizzle steaks with sauce, top with rosemary and serve.
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