Meat 
30 Min
pretty easy 
4 People
Beef steaks served on a leek & mushroom ragu, topped with sun-dried tomato butter and served with crusty bread to mop up the delicious sauces!
Gluten friendly option - bread is replaced with GF bread (loaf)
Gluten friendly option - bread is replaced with GF bread (loaf)
1. Set oven to 180°C.
Heat a large pan with 2 tbsp oil from the sun-dried tomato jar over medium heat. Slice and add leek and celery, sauté for 3 minutes, or until softened.
2. Slice zucchini and mushrooms, crush garlic and add to pan with thyme. Finely chop sun-dried tomatoes and add half into the pan (reserve remaining). Stir in 1/2 tsp cornflour, 1 tbsp balsamic vinegar and 1 1/2 cup water. Simmer for 10 minutes.
3. Chop chives and combine 2 tbsp with reserved sun-dried tomatoes and 75g butter. Season with salt.
4. Halve steaks, rub with oil and season with salt and pepper. Cook in a heated, large frypan over medium-high heat for 3 minutes on each side, or until cooked to your liking.
5. Warm bread rolls in the oven for 3-4 minutes.
6. Divide ragu between plates. Top with steaks, sun-dried tomato butter and any remaining chives. Serve with a side of sliced crusty bread and mixed leaves.
Notes:
Grate butter to soften quickly. If you are short on time, add the whole jar of sun-dried tomatoes to the ragu and serve rolls with plain butter. Top with chopped chives.
Gluten friendly option - bread is replaced with GF bread (loaf)
Heat a large pan with 2 tbsp oil from the sun-dried tomato jar over medium heat. Slice and add leek and celery, sauté for 3 minutes, or until softened.
2. Slice zucchini and mushrooms, crush garlic and add to pan with thyme. Finely chop sun-dried tomatoes and add half into the pan (reserve remaining). Stir in 1/2 tsp cornflour, 1 tbsp balsamic vinegar and 1 1/2 cup water. Simmer for 10 minutes.
3. Chop chives and combine 2 tbsp with reserved sun-dried tomatoes and 75g butter. Season with salt.
4. Halve steaks, rub with oil and season with salt and pepper. Cook in a heated, large frypan over medium-high heat for 3 minutes on each side, or until cooked to your liking.
5. Warm bread rolls in the oven for 3-4 minutes.
6. Divide ragu between plates. Top with steaks, sun-dried tomato butter and any remaining chives. Serve with a side of sliced crusty bread and mixed leaves.
Notes:
Grate butter to soften quickly. If you are short on time, add the whole jar of sun-dried tomatoes to the ragu and serve rolls with plain butter. Top with chopped chives.
Gluten friendly option - bread is replaced with GF bread (loaf)
leek 1/2
celery 1 stick
zucchini 1
mushrooms 200g
garlic 2 cloves
thyme 1/2 packet
sun-dried tomatoes 1 jar (180g)
chives 1/2 bunch
beef rump steaks 600g
wholemeal bread rolls 2-pack
Mixed leaves 1/2 bag (100g)
From your pantry:
oil + butter (for cooking), salt, pepper, balsamic vinegar, cornflour
celery 1 stick
zucchini 1
mushrooms 200g
garlic 2 cloves
thyme 1/2 packet
sun-dried tomatoes 1 jar (180g)
chives 1/2 bunch
beef rump steaks 600g
wholemeal bread rolls 2-pack
Mixed leaves 1/2 bag (100g)
From your pantry:
oil + butter (for cooking), salt, pepper, balsamic vinegar, cornflour
