Scottish · United Kingdom
Edinburgh Steak with Red Wine and Rosemary
A rich steak cooked in a red wine and rosemary sauce, served with a side of roasted vegetables.
45 minutes2 servings
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Ingredients
Method
- Preheat oven to 200°C (390°F). Heat a skillet over high heat and sear the steak for 2 minutes per side.
- Add garlic and mushrooms to the skillet, sauté for 3 minutes. Pour in red wine and rosemary, simmer for 5 minutes.
- Transfer the steak and mixture to a baking dish. Roast for 15 minutes, until the steak reaches 63°C (145°F).
- Meanwhile, roast carrots and onion in olive oil for 20 minutes. Serve the steak with the vegetables and sauce.