Name: Chargrilled steak with a red wine jus, garlic kale and herb-roasted potatoes
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: Garlic kale and herb-roasted potatoes; 100 gram potatoes; 1 tablespoon extra virgin olive oil; 1/8 cup parsley; 1/2 red onion; 50 gram kale; 1 clove garlic; Chargrilled steak with a red wine jus; 150 gram beef fillet or sirloin; 40 millilitre red wine; 150 millilitre beef stock; 1 teaspoon tomato purée; 1 teaspoon cornflour

Ingredients

Garlic kale and herb-roasted potatoes

100 gram potatoes

1 tablespoon extra virgin olive oil

1/8 cup parsley

1/2 red onion

50 gram kale

1 clove garlic

Chargrilled steak with a red wine jus

150 gram beef fillet or sirloin

40 millilitre red wine

150 millilitre beef stock

1 teaspoon tomato purée

1 teaspoon cornflour

Method

Garlic kale and herb-roasted potatoes

1.Peel the potatoes and cut into chunks.

2.Cook in boiling water for 3-4 minutes, drain.

3.Place in a roasting tin with 1 tsp oil and bake at 220C for 35-45 minutes, turning every 10 minutes. Mix with the chopped parsley.

4.Slice the onion and fry. Slice the kale and steam for 2-3 minutes, drain. Finely chop the garlic and fry with the kale for 2-3 minutes.

Chargrilled steak with a red wine jus

5.Coat the meat in the remaining oil and fry until done to your liking. Remove from the pan and set aside to rest.

6.Add the wine to deglaze the pan, reducing the wine by half. Add the stock and purée, bring to the boil, then thicken with cornflour (dissolve this in a little water first). Serve with the steak, potatoes and kale.

Women's Weekly Food