Red wine steak with rocket & olive mash


Red wine steak with rocket & olive mash

Prep Time: 20 Mins Cooking Time: 20 Mins Total Time: 40 Mins


  • 1.5kg coliban potatoes, peeled, coarsely chopped
  • 1 tbs olive oil
  • 4 (about 225g each) beef scotch fillet steaks
  • 250ml (1 cup) red wine
  • 250ml (1 cup) milk
  • 40g (1/2 cup) shredded parmesan
  • 150g green olives, pitted, thinly sliced
  • 80g baby rocket leaves
  • Steamed green beans, to servea


  1. Cook the potato in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until almost smooth.
  2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the beef and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Add the wine to the pan and bring to the boil. Cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 3-4 minutes or until the sauce thickens and reduces to about 60ml (1/4 cup).
  3. Add the milk and parmesan to the mash and stir until well combined. Add the olives and rocket and cook, stirring, over medium heat for 2-3 minutes or until the rocket just wilts and the mash is heated through. Season with salt and pepper.
  4. Divide the mash among serving plates. Top with the beef and drizzle over the sauce. Serve with steamed green beans.