Beef with red wine sauce


Beef with red wine sauce

Prep Time: 10 Mins Cooking Time: 30 Mins Total Time: 40 Mins


  • 1kg Desiree potatoes, cut into 2.5cm pieces (see note)
  • 1 1/2 tbs olive oil
  • 4 (about 125g each) beef scotch fillet steaks
  • 2 bunches broccolini, ends trimmed
  • 1 x 165g pkt Gravox Gourmet Roast Beef with Shiraz liquid gravy


  1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the potato and 1 tablespoon of oil in a large bowl. Season with salt and pepper. Toss to coat. Place, in a single layer, on the lined tray. Roast in oven, turning once, for 25-30 minutes or until golden.
  2. Meanwhile, preheat a barbecue grill or chargrill on medium-high. Brush both sides of the steaks with remaining oil and season with salt and pepper. Cook for 2 1/2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to rest.
  3. Place the broccolini in a steamer over a saucepan of simmering water. Cover and cook for 3-4 minutes or until bright green and tender crisp. Heat the gravy following packet directions.
  4. Divide the steak, potato and broccolini among serving plates. Pour the sauce over the steak to serve.