Name: Steak with red wine gravy and wilted kale
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 4 scotch fillets; 36.40 gm olive oil; 60g butter; 4 thyme sprigs; 2 garlic cloves, crushed; 150ml red wine; 16.00 gm brown sugar; 2 50g traditional gravy single tub; 20.00 ml red wine vinegar; 500g kale, stalks removed; 31.50 gm lemon juice; 800g baby washed potatoes, chopped, steamed, to serve

Steak with red wine gravy and wilted kale

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Elevate your steak and gravy dish with this mouthwatering Scotch fillet recipe by MasterChef Australia contestant Michael Weldon.

Ingredients:

4 scotch fillets
60g butter
4 thyme sprigs
150ml red wine
16.00 gm brown sugar
2 50g traditional gravy single tub
500g kale, stalks removed
31.50 gm lemon juice
800g baby washed potatoes, chopped, steamed, to serve

Instructions:

Season the steaks generously with salt and pepper, then coat them with half of the oil. In a hot frying pan, sear the steaks for 2 mins on each side. Add the butter, thyme, and garlic and continue cooking for 2 more mins for medium rare, adjusting to your preferred doneness. Baste the steak with the flavorful pan juices, then transfer to a plate. Let it rest, covered with foil, for 5 mins before serving.
Combine red wine and sugar in a small saucepan over medium heat. Simmer until reduced by two-thirds and slightly syrupy. Stir in Gravox and red wine vinegar. Warm on low heat, then cover to keep warm.
In a large saucepan over high heat, sizzle the remaining oil with kale until the kale wilts. Then, shine some lemon juice on top and season with salt and pepper. Mix everything together beautifully.
Plate the tender kale, layer the succulent steak on top, generously drizzle the rich red wine sauce, and accompany with steamed potatoes.

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