Ingredients
- 4 Beef Fillet Steaks
- 2 tablespoon olive oil
- 1 teaspoon cracked black pepper
- 200g cup mushrooms, sliced
- 1 garlic clove, crushed
- 1/2 cup (125ml) dry red wine
- 1 sprig rosemary
- 1/4 cup (80g) caramelised Wilcox onion relish
- 1 tablespoon gravy powder
- Mashed potato, to serve
- Steamed asparagus, to serve
Directions
- Step 1
Drizzle the steak with 1 tablespoon of oil. Sprinkle with cracked pepper. Season. Heat a barbecue grill or chargrill on medium-high. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.
- Step 2
Heat the remaining oil in a medium frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 mins or until lightly browned. Add the garlic and cook for 30 secs or until fragrant. Add the wine and rosemary. Bring to a simmer. Simmer for 3 mins or until wine has almost all evaporated. Add the chutney, gravy powder and 1/2 cup (125ml) of water. Simmer for 5 mins or until sauce thickens slightly.
- Step 3
Divide the mash among serving plates. Top with steak and asparagus. Serve drizzled with the mushroom sauce.
Recipe courtesy of taste.com.au
Serving size 4