Pepper Steak with Red Wine, Parmesan and Chilli
It's time for another recipe blog post. "Yay!" I hear you cry. (Well, I can dream.)
We actually had this lovely, simple steak meal a few weeks ago, and I threw the photo up on Edible 365 and forgot about it. I'm shocked I could do that. It actually looked reasonably pretty in the photo, which makes it bloggable. Often my food photos are so bad (usually because the food presentation is — I'm still working on that!) I can't blog the meal because I don't have a supporting photo. Given that it has been so long since I put a recipe on Ozfoodie, when the photo caught my eye today I thought I would blog its recipe.
The recipe (which I found on Cuisine.com.au) calls for fillet steak but I used scotch fillet. Scotch fillet steak kinda sprawls across the plate and doesn't look as neat as the more compact fillet, but I prefer it in terms of flavour. If it's just about anything versus flavour, I choose flavour!
If (like me) you enjoy a nice, thick steak and want a decent thickness with scotch fillet steak, it is likely to weigh in at more than the recipe's suggested 150g. However, taking the CSIRO Total Wellbeing Diet as a guide, with its recommendation of 200g of protein per main meal with little or low carbohydrates, a weightier steak in this meal is perfectly acceptable. Sadly, however, I never seem to be able to finish a piece of steak that big, and it makes for a man-sized meal, so if you have a smaller appetite you could consider cutting a very large steak in half for two people.
Pepper Steak with Red Wine, Parmesan and Chilli
Juicy steak on sweet potato mash, in just a spoonful of red wine sauce, topped with chilli and parmesan.
Serves 4
Ingredients
- For the mash
- 800 g sweet potato, peeled and cut into chunks
- black pepper
- 1 teaspoon butter
- 6 tablespoons low-fat milk
- For the steak
- black pepper
- 2 teaspoons butter
- 4 fillet steaks (about 150g each)
- 100 ml red wine
- 50 g parmesan, shaved
- 2 large red chillies, finely sliced
- 2 tablespoons flat-leaf parsley leaves
Directions
- For the mash: Cook sweet potato in lightly salted boiling water (I left out the salt and didn't miss it) for about 10 minutes or until tender. Drain, add ground pepper, butter (I also used unsalted butter) and milk and mash until smooth.
- For the steak: Grind black pepper coarsely on both sides of steaks. Heat butter in a large heavy-based pan until nut-brown, add steaks and cook over medium to high heat for 2-3 minutes on each side, or until cooked as desired. Remove steaks from pan and rest in a warm place.
- Add wine to pan and stir over medium heat, scraping the residue from the base of pan. Check seasoning and when slightly reduced pour sauce over steaks and top with parmesan, chilli and parsley.
- Serve with mash and green salad leaves.
Notes
If you love garlic, you can add a sliced garlic clove to the mash water, and when the water is drained, retain the clove and mash it in with the sweet potato.
Posted by Vicki on Saturday, April 10, 2010 at 03:39 PM in Recipes and Beef and Low-fat.
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Previous entry: Mt Claremont Farmers Market
Comments
They are astonishingly incredible recipes maam. Thank you for the continuous sharing
Posted by Zakikay on 02/03/11 at 03:01 AM
Yay!!!
Looks great Vicki
Keep it up:)
Posted by Steve Tilden on 01/05/10 at 01:27 AM