Recipe - Beef Steaks With Wine And Herb Sauce

BEEF STEAKS
1 tablespoon Butter
4 Pieces steak 2cm thick;
approximately
; (Fillet, sirloin,
; Scotch fillet or
; Rump steaks)
1 small Onion; finely minced
1 Garlic clove; crushed
1 cup Red or white wine
1 pack MAGGI Roast Meat Gravy Mix
One half cup Boiling water
One fourth cup Chopped fresh mixed herbs
chives; parsley, tarragon,
; thyme
Freshly ground black pepper

DUCHESS POTATOES
1 cup Water; (1 to 2)
4 lg Potatoes; peeled and cut
into
(4 to 5)
; small cubes
1 tablespoon Butter; (1 to 2)
1 Egg yolk
1 teaspoon MAGGI Vegetable Stock Powder

Beef Steaks:

Heat the butter in a heavybased frying pan. Add the steaks. Cook
over a moderately high heat for about 23 minutes per side for
mediumrare steaks. Remove from the pan and keep warm.

Add the onion and garlic to the pan. Cook for 23 minutes.

Add the wine. Cook over a high heat, stirring, until the wine is
reduced by half. Place the gravy mix in a small bowl. Whisk in the
water.

Add to the wine mixture and bring to the boil, stirring. Remove from
the heat.

Stir in the herbs and season with black pepper.

Spoon the sauce over the steaks. Serve immediately with Duchess
Potatoes.

Duchess Potatoes:

Bring the water to the boil in a saucepan. Do not add salt. Add the
potatoes. Cover the pan. Cook for about 10 minutes or until the
potatoes are tender.

Alternatively, microwave on High (100% power) for 710 minutes.

Drain the potatoes thoroughly, then push through a sieve or mash until
smooth. Beat in the butter, egg yolk and stock powder.

Place the potato mixture in a piping bag fitted with a starshaped
piping tube.

Pipe mounds or rosettes of potato mixture onto a greased oven tray.

Cook under a preheated grill for about 5 minutes or until the
potatoes are golden brown.

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