Pan-Fried Fillet Steak on Caramelised Onions with Buttered Vegetables and Red Wine Sauce

Pan-fried fillet steak served over caramelised onions with buttered potatoes, carrots, asparagus, and a rich red wine reduction sauce.

Beef Main Course Gourmet Red Wine Steak

Estimated Nutrition

Calories

1385.4

kcal / serving

1385.4 kcal total

Carbs

45.6g

per serving

45.6 g total

Fat

105.2g

per serving

105.2 g total

Protein

37.8g

per serving

37.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Arrowroot

mixed with a few drops of cold water

Dairy

for frying steak

for onions

for vegetables

for sauce

Liquids

Water

boiling

150

Red Wine

100

Beef Stock

Meat

125

Fillet Steak

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the steak

Olive Oil

for onions

Vegetables

0.5

piece

Red Onion

sliced

100

New Potatoes

100

Chantenay Carrots

Asparagus

spears

Method

Bring a saucepan of salted water to the boil.

Rub oil into the steak, season, and fry in a hot pan with butter for 2-3 minutes per side.

Remove the steak from the pan and let it rest.

Sauté sliced onions in olive oil and butter for 8-10 minutes until golden-brown.

Boil potatoes, carrots, and asparagus for 5-6 minutes then drain.

Return vegetables to the pan with butter and 30ml water and cook for 4-5 minutes.

Reduce red wine by half in a saucepan then stir in beef stock and arrowroot slurry.

Whisk butter into the sauce until melted.

Plate the onions, top with steak, add vegetables, and drizzle with sauce.