Food & Wine
Peppered steak with red wine jus and potato bake
This steakhouse favourite can easily be on your dinner table with this recipe from Maureen Partridge.
Serves: 2
Ingredients:
- Porterhouse steaks, trimmed
- 2 teaspoons canola oil 1/2 teaspoon ground black pepper
- 1/3 cup red wine
- 1 clove garlic, crushed 1 teaspoon coarsely chopped fresh rosemary leaves.
- 2 teaspoons butter
Potato bake
- 2 medium potatoes (400g), peeled and very thinly sliced
- 1 small brown onion, thinly sliced 1/2 cup
- Pauls PhysiCAL low-fat milk
- 1/2 cup grated reduced fat cheese
- Ground black pepper
To serve
- Steamed greens, such as broccoli
Method:
- Preheat oven to 180°C. Layer potato, onion and pepper in a 3-cup capacity baking dish. Pour milk into dish and cover with foil & bake for 45 minutes. Remove foil and top potato with cheese and thyme. Bake uncovered for 20 minutes or until golden brown.
- Meanwhile, brush steaks with oil and sprinkle both sides with pepper. Heat a non-stick frying pan over a high heat. Place steaks in pan and reduce heat slightly. Cook for 5 minutes, then turn and cook for 3 minutes for medium or to your liking. Remove from pan and cover loosely with foil. Rest for 5 minutes.
- Reduce heat, then add wine, garlic and rosemary to pan. Stir, then simmer for about one minute or until reduced by half. Remove from heat and add butter; stir to combine.
- Serve steak with red wine jus, potato bake and steamed vegetables.
Recipe courtesy of Maureen Partridge’s Meal & Exercise Plan for Healthy Bones, created with Pauls PhysiCAL. Visit the website here to download the plan.
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