Seared Steaks with Mushroom and Beetroot in Red Wine Sauce
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!
1 tbsp oil
4 thick eye fillet steaks, trimmed and slightly flattened
Flaked salt, to taste
1 tbsp butter
250g Swiss brown mushrooms, trimmed & halved
2 cloves garlic, finely chopped
450g can GOLDEN CIRCLE Baby Beets in Juice, drained & cut in half
125ml red wine
125ml beef stock
¼ cup fresh parsley leaves roughly chopped
Freshly ground pepper and salt, to taste
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.
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