Ingredients

Steps

• Squeeze excess moisture from the grated carrot, potato, and courgette using a clean tea towel.
• Melt butter in a small pan, add grated vegetables, season, and fry for 4 minutes per side until golden.
• Heat oil in a pan and fry the sliced steak and onion over high heat for 2 minutes.
• Add garlic to the pan and cook for 1 minute on reduced heat.
• Add wine and thyme, season, and simmer until the liquid reduces by half before stirring in parsley.
• Serve the steak on top of the rosti and pour the red wine sauce over the dish.