Name: Steak with Roasted Vegetables
Ingredients: 1/3 cup Dry red wine; 1/4 cup Beef stock; 2 tbsp Balsamic Vinegar; 1 tbsp Brown sugar; 1/4 tsp Coarsely ground black pepper; 3 Garlic cloves, minced; 4 200g Beef tenderloin steak; 2 tsp Vegetable Oil; 1 cup Red bell peppers, sliced; 6 Medium potatoes, quartered; 3 Shallots, halved; 3 Carrots, diced; 1/4 tsp Salt

Steak with Roasted Vegetables

Servings 4 Servings

Ingredients

Steak Marinade

1/3 cup Dry red wine
1/4 cup Beef stock
2 tbsp Balsamic Vinegar
1 tbsp Brown sugar
1/4 tsp Coarsely ground black pepper
3 Garlic cloves, minced
4 200g Beef tenderloin steak

Vegetables

2 tsp Vegetable Oil
1 cup Red bell peppers, sliced
6 Medium potatoes, quartered
3 Shallots, halved
3 Carrots, diced
1/4 tsp Salt

Instructions

To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally
Preheat the oven to 200 degrees Celsius.
To prepare the roasted vegetables, combine red pepper, 2 teaspoons oil, potatoes, shallots, carrots and salt in a 13 x 9-inch baking dish. Bake at 200°C for 45 minutes or until potatoes are tender, stirring occasionally.
Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steaks, and saute for 3 minutes on each side or until the steaks are at the desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil for 1 minute, scraping skillet to loosen browned bits. Pour sauce over steaks and vegetables.