Fillet Steak & Garlic Potatoes with Red Wine Sauce

Want to make a restaurant-quality meal at home? This dish looks beautiful on the plate and is not at all difficult! It’s not even all that time consuming – the potatoes take a bit of cooking but the rest can be done in just 20 minutes.

This red wine sauce is absolutely delicious and you can use it on any steak – I’ve splashed out and gone for fillet steak, but if your budget for the evening is a bit lower, choose a different cut. You can also use this sauce on chicken, lamb or even a strong fish.

You should be good and add some fresh green vegetables to the meal – I use broccoli because it goes well with the dish, and also because it’s so quick and easy to prepare!

Note: I’ve used spring onions but you can use any kind – brown, red, shallots – there are no rules!

Garlic Potatoes
100ml of milk
250ml of fresh cream
2 to 3 cloves of garlic, crushed
5 small to medium-sized potatoes
Salt and pepper

Fried Steak
TBS of olive oil
One grass-fed steak per person
A few cherry tomatoes

Red Wine Sauce
1 TBS of olive oil
1 cup of spring onions (scallions)
1 cup of White Rock Pinot Noir
1 ½ cups of vegetable stock

Preheat the oven to 180°C and bring the milk and cream to a boil with in a pan with the crushed garlic while stirring. Remove it from the heat to infuse for about 10 to 15 minutes. Slice the potatoes into 1cm thick pieces and arrange them in a wide casserole dish or deep baking tray, seasoning each layer with a pinch of salt and pepper. Pour the mixture over the potatoes and cover in foil. Bake for one hour and then remove the foil to cook for another 20 minutes until the top of the potatoes are nice and golden. You can pop your cherry tomatoes into the oven to roast when the dinner is about half an hour from being ready.

Chop your onions and soften them in a pot in some olive oil. While you’re waiting, heat olive oil in another pan to cook the steak in, and start steaming your broccoli.

Add the wine to the onions in the pot and bring to the boil, then add your stock and bring to the boil again. Turn the heat down and simmer for about 15 minutes.

Make sure the frying pan is very hot before you start cooking the steaks because it will make them tender.
When the oil is hot, add the steaks and they should start sizzling straight away. Cook to your taste. I like medium rare, which is about 4 or 5 minutes on each side if the steaks are thick.

Once the steak is done, your sauce and potatoes should be just about ready to serve as well. If you haven’t timed it perfectly and the steak is ready first, wrap it in some foil until you’re ready to dish up – it’s nice to let it rest after cooking anyway! Enjoy with a glass of White Rock Pinot Noir.


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