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1 tbsp olive oil
¼ red onion, peeled and halved
110g/4oz butternut squash, peeled and cut into 1.25cm/½in cubes
55g/2oz wild mushrooms, cleaned and sliced (chanterelle/pied bleu)
1 glass Penmara red wine
4 tbsp balsamic vinegar
salt and freshly ground black pepper
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| HOME |
| FOOD MATCHING |
| PRINT FRIENDLY VERSION |
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Method - Serves 4.
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| 1. Preheat the oven to 110°C/225°F/Gas ½ |
| 2. Heat the oil in a medium frying pan. |
| 3. Season and sear the steak for 1 minute on each side. |
| 4. Add the onion and butternut squash and fry for 3-4 minutes. |
| 5. Stir in the mushrooms and cook for a further 3-4 minutes. |
| 6. Remove the onion, squash and mushrooms from the pan and keep warm in the oven. |
| 7. Deglaze the pan with the red wine. |
| 8. Add the vinegar, bring to a simmer and reduce for 2 minutes. Season. |
| 9. Serve the steak and vegetables with the sauce drizzled over the top. |
