| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
4qr |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Onions; slices |
| 1/2 |
c |
Shiraz |
| 750 |
g |
Potatoes; peeled, cut into |
|
|
; pieces |
| 6 |
|
Thick sirloin steaks |
| 1 |
tb |
Butter |
| 4 |
|
Golden shallots; peeled and finely |
|
|
; chopped |
| 100 |
g |
Shitake mushrooms |
| 100 |
g |
Field mushrooms |
| 2 |
c |
Beef stock |
|
|
Sea salt and freshly ground black pepper |
INSTRUCTIONS
1. Heat oil in pan and cook onions over slow heat until light golden - this
will take 20-30 minutes. Add shiraz and increase the heat and little. Allow
the shiraz to evaporate until it is reduced to a syrup. Boil potatoes until
tender, then drain and mash. Fold through the onions and set aside. The
potatoes can be reheated just before serving.
2. Cook steaks as preferred - pan-fry, grill or barbecue. While steaks are
cooking, melt butter in a pan and saute the shallots. Add mushrooms and
cook for 1 minute. Add stock, salt and pepper and simmer until the liquid
is reduced by at least half.
3. To serve, spoon potato mash onto the serving plates and top with the
steak. Place mushrooms over steak and pour over the sauce.
Converted by MC_Buster.
Per serving: 2325 Calories (kcal); 126g Total Fat; (49% calories from fat);
135g Protein; 155g Carbohydrate; 423mg Cholesterol; 4736mg Sodium Food
Exchanges: 9 Grain(Starch); 16 Lean Meat; 3 1/2 Vegetable; 0 Fruit;
15 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
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