March 7, 2017

Serves 4


2 Tbsp olive oil
4 small Scotch fillet steaks
1 red onion, sliced
8 button mushrooms, sliced
½ cup red wine
2 Tbsp balsamic vinegar


  1. Heat half the olive oil in a large fry pan over medium heat. Cook the steaks for 6 minutes, then turn and cook a further three minutes or until done to your liking. Set aside and keep warm.
  2. Add the remaining oil to the pan along with the onions. Cook, stirring occasionally, until the onions are starting to brown.
  3. Add the mushrooms and cook for a few minutes to brown.
  4. Add the wine and vinegar to the onion mixture and stir, scraping any bits from the pan. Bring to the boil and cook until the liquid is reduced by half.
  5. Place the steaks on serving plates and top with the onion mixture. Serve with steamed cauliflower and snow peas or asparagus.
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