Steak your claim on this it’s meat and veg with fancy twists!
Ingredients
- 400 g Carisma potatoes, peeled, coarsely grated, excess moisture squeezed out
- 2 tsp extra virgin olive oil
- 100 g pieces beef fillet, trimmed of fat
- Olive oil cooking spray
- Freshly ground black pepper, to season
- ½ cup (125 ml) red wine
- 1 Tbsp red wine vinegar
- 1 tsp wholegrain mustard or gluten-free mustard
- 1 Tbsp brown sugar
- 2 large zucchinis, diagonally sliced, steamed, to serve
How to Make It
- Preheat oven to 200°C (fan-forced). Line an oven tray with baking paper. Put potato and oil in a medium bowl and stir until well combined.
- Heat a large non-stick frying pan over a medium-high heat. Using a ¼ cup of the potato mixture per rosti, add mixture to pan, pressing down to form a circle. Cook, in batches, if necessary, for 3 minutes on each side or until potato is golden brown and cooked through, to make a total of 6 rosti. Arrange rosti on prepared tray. Transfer to oven until beef is ready to serve.
- Spray each side of beef with cooking spray. Season with pepper. Heat the same frying pan over a medium-high heat. Add beef and reduce heat to medium. Cook for 2 minutes on each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside.
- Increase heat to high. Add wine, vinegar, mustard and sugar. Cook, stirring occasionally, for 3 minutes or until the sauce reduces and thickens to a spoonable consistency.
- Divide rosti and steamed zucchini between serving plates. Top with beef. Spoon sauce over beef and serve.