Chips, frozen, baked without oil
Lean beef sirloin steak
550 g, fat trimmed, (buy 4x150g steaks)
Reduced fat oil spread
2 individual, (eschalots), finely chopped
2 clove(s), crushed
1 tsp, (2 sprigs)
60 ml, (1/4 cup)
1 cup(s), salt reducedm, (250ml)
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a small baking tray with baking paper and cook frozen chips following packet instructions or until golden brown and crisp
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook steaks for 4–5 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and allow to rest for 5 minutes.
- Melt spread in the same pan over medium heat. Add eschalots and cook, stirring, for 3 minutes or until softened. Add garlic and thyme and cook for 30 seconds or until fragrant. Add red wine and bring to the boil. Reduce heat to low and simmer for 1–2 minutes or until reduced slightly. Add stock and simmer for 5 minutes or until liquid is reduced by half.
- Combine cornflour and 1 tablespoon of water in a small jug. Add cornflour mixture to pan and cook, stirring, for 1–2 minutes or until sauce boils and thickens. Serve steak and chips with red wine sauce drizzled over.