Name: Steak with fennel and carrots in red wine sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 large garlic cloves, finely chopped; 1 tablespoon chopped thyme leaves, plus sprigs, to serve; 2 fennel bulbs, cut into 8 wedges; 2 carrots, cut diagonally into 3 cm pieces; 4 sirloin steaks; 1/2 cup (125ml) red wine; 1/2 cup (125ml) beef stock

Ingredients

1/4 cup (60ml) extra virgin olive oil

2 large garlic cloves, finely chopped

1 tablespoon chopped thyme leaves, plus sprigs, to serve

2 fennel bulbs, cut into 8 wedges

2 carrots, cut diagonally into 3 cm pieces

4 sirloin steaks

1/2 cup (125ml) red wine

1/2 cup (125ml) beef stock

Method

1.Heat 2 tablespoons of oil in a deep frying pan on low. Saute garlic and chopped thyme for 3 minutes, until fragrant. Add fennel and carrot and saute‚ for 3 minutes. Add enough boiling water to come halfway up the vegetables. Simmer for 20 minutes, covered, until vegetables are tender. Set aside and keep warm.

2.Meanwhile, brush both sides of steaks with remaining oil. Season. Cook in a heavy-based frying pan on high heat for 2 minutes each side for medium rare, or for 3 minutes each side for medium. Remove from pan and rest for 5 minutes.

3.Add red wine to pan on high heat. Bring to boil and stir, scraping up brown bits. Add stock and cook until reduced to a sauce consistency.

4.Slice steaks diagonally and serve with vegetables. Pour over sauce and garnish with thyme sprigs.

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Ingredients

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