Name: Steaks with red wine shallot sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Herb mash; 1 kilogram sebago potatoes, peeled, cut into 3cm pieces; 40 gram butter, softened; 1 cup (250ml) hot milk; 2 teaspoon finely chopped fresh flat-leaf parsley; 2 teaspoon finely chopped fresh chives; 4 200g boneless beef sirloin steaks; 1 tablespoon olive oil; 20 gram butter; 12 (100g) french shallots, halved; 1/4 cup (60ml) red wine; 1 teaspoon red wine vinegar; 1 cup (250ml) beef stock; 1 teaspoon worcestershire sauce

Steaks with red wine shallot sauce

The deep, savoury flavour of this red wine and shallot sauce is the perfect complement to this dish of tender steak, mashed potatoes and green beans.

Ingredients

Herb mash

1 kilogram sebago potatoes, peeled, cut into 3cm pieces

40 gram butter, softened

1 cup (250ml) hot milk

2 teaspoon finely chopped fresh flat-leaf parsley

2 teaspoon finely chopped fresh chives

4 200g boneless beef sirloin steaks

1 tablespoon olive oil

20 gram butter

12 (100g) french shallots, halved

1/4 cup (60ml) red wine

1 teaspoon red wine vinegar

1 cup (250ml) beef stock

1 teaspoon worcestershire sauce

Method

1.To make herb mash, boil or steam potatoes until tender. Mash potatoes with butter, milk and salt and pepper to taste. Stir in herbs; cover to keep warm.

2.Meanwhile, heat a large, non-stick frying pan. Brush steaks with oil, cook until browned on both sides and cooked as desired. Remove from pan; cover to keep warm.

3.Remove excess oil from pan, add butter and shallots. Stir over heat until soft. Stir in wine and vinegar; bring to the boil.

4.Add stock and worcestershire sauce to pan. Stir over heat until mixture boils and thickens.

5.Serve steaks with red wine sauce and herb mash.

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Ingredients

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