This rich red wine sauce works beautifully with an indulgent, creamy mash
(19 votes)
Cook: 50 Mins
Serves: 4
Price: £2.93 per serving
Nutritional Information
Each 395g serving contains
Energy
2315kj
553kcal
2315kj
553kcal
28%
Fat
19.8g
19.8g
Med
28%
28%
Saturates
9.9g
9.9g
High
50%
50%
Sugars
5.9g
5.9g
Low
7%
7%
Salt
0.87g
0.87g
Low
15%
15%
of your reference intake.
Typical energy values per 100g:
586kj/140kcal
Typical energy values per 100g:
586kj/140kcal
Ingredients
600g potatoes, peeled and chopped
2tsp rapeseed oil
200g button mushrooms
2 slices smoked streaky bacon, cut into lardons
100g shallots, peeled
1 clove garlic, chopped
1tbsp plain flour
100ml beef stock
500ml Burgundy red wine
Pinch thyme
75ml semi-skimmed milk
50g unsalted butter
500g pack Butcher’s Selection Beef Rump Steak, trimmed of fat (or venison loin steaks)
200g green beans
10g chopped parsley
Method
1
Boil the potatoes for 15-20 mins until soft.
2
Meanwhile, heat 1tsp of the oil in a deep frying pan. Fry the mushrooms, bacon, shallots and garlic for 8 mins until coloured.
3
Remove the bacon mixture, leaving any oil in the pan. Over a low heat, add the flour, stirring well.
4
Add the beef stock, red wine and thyme, season with black pepper and bring to a simmer. Add the bacon mixture and cook for 10-15 mins, stirring often.
5
Drain the potatoes and mash, using a potato ricer if you like really smooth mash. Stir in the milk and season with white pepper.
6
In a clean pan, heat 1tsp of the oil. Fry the beef steaks for 2-3 mins on each side or until pink in the middle. Leave to rest for 5-10 mins, then slice.
7
Meanwhile, boil the green beans for 7 mins then drain.
8
Serve the beef on top of the mash, pour over the sauce, add the beans and sprinkle with parsley.