Steak with Roasted Vegetables

Servings 4 Servings


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


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


  • 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.