Take steak night up a notch by roasting your spuds in red wine and garlic
Roasting potatoes in red wine and garlic turns a simple midweek steak dinner into a restaurant-worthy meal.
Ingredients
800g kipfler potatoes, halved
½ cup red wine
20g salted butter, chopped
¼ cup extra virgin olive oil
2 garlic cloves, crushed
1 tbsp honey
4 sprigs thyme
1 tbsp sumac
4 x 200g eye fillet steaks
mixed cress, to serve
Dijon mustard, to serve
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Combine the potatoes, wine, butter, 2 tablespoons of the olive oil, garlic, honey and thyme in a small roasting tray. Roast for 30 minutes, turning occasionally, or until the potatoes are tender and starting to caramelise around the edges. Add the sumac and toss to coat.
Step 2
Meanwhile, season the steaks with salt and pepper and brush with the remaining oil. Heat a large ovenproof frying pan over medium heat. Add the steaks and cook for 2 minutes on each side. Transfer the pan to the oven and cook for a further 5 minutes for medium-rare. Loosely cover the steaks with aluminium foil and allow them to rest for 5 minutes.
Step 3
Serve the steaks with the pan juices, potatoes, cress and Dijon mustard.
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