Seared Steaks with Mushroom and Beetroot in Red Wine Sauce
10 minutes Prep
15 minutes
This is a great, hearty meal to serve on a cold winter's night. With its rich flavours coming from the mushrooms, beetroot and red wine sauce you won't mind if winter lingers!. But then, I've been know to serve this dish in the middle of summer as well, as an easy barbeque idea, but without the mash of course! Beetroot and beef make a divine flavour combination that compliment each other and deliver a serve of full on flavour!
Lets Make It
1
Method
- Heat a barbeque grill until very hot. Oil steaks on both sides and sprinkle the top with salt.
- Heat butter in a deep sided fry pan and sauté mushrooms and garlic for 3 minutes. Add GOLDEN CIRCLE baby beets, wine, stock and season with freshly ground pepper. Allow to simmer for 3-5 minutes or until the liquid reduces and the sauce becomes slightly thicker.
- Meanwhile, place steaks on the hot grill salt-side down and cook for 3 minutes each side. Transfer steaks to a plate, cover with foil and rest for 5 minutes.
- To serve, place steaks on a plate and spoon over mushroom and beetroot sauce. Garnish with a sprinkling of fresh parsley and serve immediately. Delicious served with a generous dollop of creamy mashed potato.
Kitchen Tips
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
4 Servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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