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1 tbsp olive oil
4 200g steaks (trimmed sirloin or petite fillets)
Salt and pepper to taste
2 shallots, minced
2 garlic cloves, minced
250g button mushrooms, cleaned, stems removed and sliced
1 cup red wine
1 cup low-sodium beef stock
2 tsp chopped fresh rosemary
Sear the steaks
Preheat the oven to 200°C. Heat the oil in a large cast-iron or oven-safe frying pan on high. Season the steaks with salt and plenty of black pepper and add them to the hot pan. Sear for 3 to 4 minutes until a deep brown crust develops on one side. Then flip the steaks over.
Transfer them to the oven
Place the pan in the oven to finish cooking (6 to 8 minutes for medium rare; an instant-read thermometer inserted into the thickest part will read 60°C). Remove the pan from the oven and transfer the steaks to a cutting board to rest.
Make the sauce
Using a potholder, place the pan back on the stove over medium heat. Add the shallots, garlic and mushrooms; cook until the mushrooms begin to caramelise, 3 to 4 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by about half, 2 to 3 more minutes. Stir in the rosemary. Divide the steaks among four plates, top with mushrooms, and spoon on the sauce.
Makes 4 servings
To test if you’ve acquired sublime sauce consistency, dip the back of a spoon into the sauce and then run a finger across it. If a sauce-free track remains, your sauce is the boss.
1 750kJ, 55g protein, 6g carbohydrates (0.5 g fibre), 13 g fat, 380mg sodium