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Wendy Tate's Beef with Bush Tomatoes and Red Wine
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Serves: 6
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Ingredients:
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- 2 lb beef (6 small steaks)
- 2 tbsp Nirmala's Kitchen Akatkurra
- Bush Tomato
- 1 tsp cracked, Nirmala's Kitchen Tasmanian Whole Pepperberry
- 2 cloves garlic, crushed
- Salt to taste
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- 2 tbsp olive oil
- 1 medium shallot, minced
- 1 tsp tomato paste
- 2 1/2 cups red wine
- 1/2 tsp Nirmala's Kitchen Native Thyme
- 2 tbsp unsalted butter
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Directions:
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- Combine ground bush tomatoes, pepperberry and thyme.
- Coat beef with spice mixture. Heat pan and add olive
oil.
- Pan-fry beef, about 3 minutes for rare, 5 minutes for
medium and 8 minutes for well done. Remove beef from pan
and keep warm.
- In another pan, cook shallots, garlic, tomato paste
and wine to heat through. Turn up heat; simmer until volume
is reduced by half. Add cooking juices from the beef.
- Remove from heat and quickly whisk in butter until
it is melted. Add salt to taste.
- Strain sauce and pour over the steaks. Serve with saut_ed
spinach and boiled potatoes.
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