Recipe Categories
Meat 
Beef Wine

Kat's Sirloin Steak Duchess Potatoes Herbs Red Wine

1 tbl butter
4 piece steak 2cm thick, approximately (Fillet, sirloin, Scotch fillet or Rump steaks)
1 sm onion, finely diced
1 x garlic clove, crushed
1 cup red or white wine
1 pkt MAGGI Roast Meat Gravy Mix
1/2 cup boiling water
1/4 cup chopped fresh mixed herbs - chives, parsley, tarragon, thyme
    freshly ground black pepper
DUCHESS POTATOES
1 cup water, (1 to 2)
4 lrg potatoes, peeled and cut into
    (4 to 5) small cubes
1 tbl butter, (1 to 2)
1 x egg yolk
1 tsp MAGGI Vegetable Stock Powder

 Method :
Beef Steaks:
Heat the butter in a heavy-based frying pan. Add the steaks. Cook over a moderately high heat for about 2-3 minutes per side for medium-rare steaks. Remove from the pan and keep warm.
Add the onion and garlic to the pan. Cook for 2-3 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 7-10 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 star-shaped 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.