CLASSIC FILLET STEAK WITH PENMARA RED WINE SAUCE   click here FOR

1 tbsp olive oil
¼ red onion, peeled and halved
110g/4oz butternut squash, peeled and cut into 1.25cm/½in cubes
55g/2oz wild mushrooms, cleaned and sliced (chanterelle/pied bleu)
1 glass Penmara red wine
4 tbsp balsamic vinegar
salt and freshly ground black pepper

 

 

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Method - Serves 4.
   
1. Preheat the oven to 110°C/225°F/Gas ½
2. Heat the oil in a medium frying pan.
3. Season and sear the steak for 1 minute on each side.
4. Add the onion and butternut squash and fry for 3-4 minutes.
5. Stir in the mushrooms and cook for a further 3-4 minutes.
6. Remove the onion, squash and mushrooms from the pan and keep warm in the oven.
7. Deglaze the pan with the red wine.
8. Add the vinegar, bring to a simmer and reduce for 2 minutes. Season.
9. Serve the steak and vegetables with the sauce drizzled over the top.
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