Monday, April 2, 2012

T-Bone Steak with mushroom sauce and vegetables


½ cup frozen sliced carrots
¼ cup frozen peas or beans
½ teaspoon garlic salt
2 tablespoon chives, finely chopped
1 bag oven fries
4 (about 350g each) beef T-bone steaks
1 tablespoon oil

Mushroom sauce

200g mushrooms, sliced
1 small onion, finely chopped
½ cup red wine
½ cup beef stock
¼ cup cream


Preheat oven to 200°C. Place oven fries onto a baking tray. Cook, following packet directions, until golden and tender.

Place frozen vegetables in a shallow microwavesafe dish. Drizzle with 1 tablespoon water, 1 tablespoon butter and some garlic salt. Cover with a lid or plastic wrap. Microwave on HIGH (100%) power for 3 minutes or until just tender. Cover and set aside.

Meanwhile, heat oil in a small, non-stick frying pan over medium-high heat. Brush steaks with oil. Season with salt and pepper. Cook steaks for 4 to 5 minutes each side for medium rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.

Add onions and mushrooms to frying pan. Cook, stirring occasionally, over medium-high heat for 4 to 5 minutes or until golden and all moisture has evaporated.

Add wine. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until liquid has evaporated. Add stock and cream. Bring to the boil. Reduce heat to medium. Simmer for 3 to 5 minutes or until reduced by half. 

Place steaks on plates. Spoon over mushrooms sauce and sprinkle with chives. Serve with vegetables and fries

Notes & Tips

You can substitute the potato fries with potato mash for a healthier version

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