Preparation time: 1 hour 30 minutes
Cooking time: 1 hour 10 minutes
Servings: 2

Ingredients:

100g (3 ½ oz.) potatoes, peeled and dice
1 tablespoon extra-virgin olive oil
5g (3/16oz.) parsley, finely chopped
50g (1 ⅝ oz.) red onion, sliced into rings
50g (1 ⅝ oz.) kale, sliced
1 garlic clove, finely chopped
120–150g (4 ¾ – 5 ¼ oz.) x 3.5cm (1.40 inch)-thick beef fillet
steak
40ml (1.35 fl. oz.) red wine 150ml (5 fl. oz.) beef stock
1 teaspoon tomato purée
1 teaspoon corn flour
1 tablespoon water

Directions:

Preheat the oven to 220ºC (430°F) and put the potatoes in a boiling water and
cook for 4–5 minutes, drain. Pour 1 teaspoon oil in a roasting tin and roast the
potatoes for 35–45 minutes turning the potatoes on every sides every 10
minutes to ensure they cook evenly.

Remove from the oven when fully cooked, sprinkle with chopped parsley and
mix thoroughly.

Pour 1 teaspoon of the oil on a saucepan and fry the onion for 5-7 minutes to
become soft and neatly caramelized. Keep it warm.

Place the kale in a saucepan, steam for 2–3 minutes and drain. In ½ teaspoon
of oil, fry the garlic for 1 minute to become soft though not coloured. Add the
kale and continue to fry for extra 1–2 minutes to become tender. Maintain the
warmth.

Over a high heat, place an ovenproof frying pan until it becomes smoking.

Then use the ½ a teaspoon of the oil to coat the meat and fry over a medium–
high heat. Remove the meat and set aside to rest.

Pour the wine to the hot pan and bubble to reduce the wine quantity by half to
form syrupy and to have a concentrated flavor. Add the tomato purée and
stock to the steak pan and boil. Add the corn flour paste little at a time to act
as a thickener to until the desired consistency is achieved. Add any juices
from the rested steak and serve with the kale, onion rings, roasted potatoes,
and red wine sauce.

Nutrition:

Calories: 244 kcal
Protein: 14.26 g
Fat: 14.46 g
Carbohydrates: 14.69 g