Carrot and Potato Rosti with Beef in Red Wine Sauce

Crispy pan-fried vegetable rosti served with sliced rump steak in a savory garlic, herb, and red wine reduction sauce.

Beef Vegetables Main Course Red Wine Rosti

Estimated Nutrition

Calories

765.4

kcal / serving

765.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

48.2g

per serving

48.2 g total

Protein

34.8g

per serving

34.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Liquids

150

Red Wine

Meat

150

Rump Steak

sliced

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

sprig

Thyme

fresh

handful

Parsley

chopped

OilsFats

Vegetable Oil

Vegetables

0.5

piece

Carrot

grated

0.5

piece

Potato

grated

0.5

piece

Courgette

grated

0.25

piece

Onion

chopped

Method

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.